Milled rice is judged by its appearance, which depends on grain size and shape, whiteness, and translucency. Broken and unattractive grains diminish the economic value of rice that is consumed as whole grain. Rice consumers want products with the best qualities. Selection for quality characters therefore leads to varieties more readily accepted by farmers and consumers. We therefore aimed to develop high yielding varieties with these grain quality characteristics long slender or medium long slender translucent grain with high milling recovery, intermediate gelatinization temperature (GT), and very good grain elongation. Grain elongation is a special characteristic of several high-grain quality varieties such as Basmati 370 and Nga Kywe. This polygenically controlled trait is difficult to transfer.