The objective of this study was to evaluate quality for the several cultivars of aseptic-packaged cooked rice including Korean various rice varieties, Juan, Kumyoung, Dami, Chilbo, Samkwang, Ilpum, Deuraechan and Haiami . For quality evaluations DSC(Differential Scanning Calorimetry), sensory preference evaluation and RVA(Rapid Visco Analyzer) were tested and results showed significantly higher in the Juan as compared to other varieties. From the sensory preference evaluation, the Juan aseptic-packaged cooked rice showed significantly higher in Toyo value. Deuraechan showed the highest temperature of gelatinization onset(To) and gelatinization enthalphy(��H) measured by DSC. The varietal range of Tp and Tc was 73.86�`76.15�C and 84.95�`85.01�C, respectively. Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in 4�C during 6 days, indicated that retrogradation absorbtion peak was the first peak at 50.15�`68.74�C. Retrogradation enthalphy was observed the highest value(2.34 J/g) in Deuraechan of variety. The Juan showed an excellent quality properties such as hardness, protein content, amylose content, setback degree of amylogram and toyo value. Also, palatability of cold cooked rice showed excellent in Juan than others for aseptic-packaged cooked rice. The water absorption ratio was higher in Juan and Koshihikari  than the other varieties. The significant correlation was found between palatability and texture on cold cooked rice. For evaluation of palatability characteristics by Rice Taste Analyzer valued showed 72 and 70 for Samkwang and Juan aseptic-packaged cooked rice. Texture analysis of cooked rice sample on various rice varieties by MY-BOY-II(Japan) showed that Japonica rice was more tender compared to indica rice and strong stickiness. We suggest that Juan could be effectively utilized to aseptic-packaged cooked rice.