Abstract: To investigate the differences among comprehensive quality indicators of various rice varieties, this study measured 14 quality indicators of 20 rice varieties. Principal component analysis (PCA) and cluster analysis were employed for comprehensive evaluation and quality classification. The results showed that the contents of amylose, protein, and fat were significantly correlated with taste, processing and appearance qualities among different rice varieties. Through PCA, five principal components were identified to replace the 14 measured indicators for a comprehensive evaluation of rice quality, cumulatively accounting for 90.427% of the variance. Based on the comprehensive evaluation F-values, the 20 rice varieties were classified into three categories: Huzaoxiangruan 1, Fengjing 1606 and Suxiangjing 3 in Category I (High Quality), Nanjing 5718, Huajing 5, Jinxiangyu 1, Zhendao 14, Nanjing 45, and Yanjing 13 in Category Ⅱ (Medium Quality), and Wuyunjing 21, Lianjing 11, Wuyunjing 24, Suken 118, Yangjing 805, Huaidao 5, Ningjing 7, Wuyunjing 80, Nanjing 49, Wuyunjing 27 and Yangjing 3491 in Category Ⅲ (Low Quality). High-quality rice varieties exhibit higher fat content, taste value, gel consistency, stickiness value, and balance value, while possessing lower amylose content and springiness value. This conclusion can provide a reference for the selection of high-quality rice varieties.