The physicochemical properties of four non-glutinous rice varieties (Junambyeo, Hwayoungbyeo, Namcheonbyeo, and Andabyeo) were analyzed. The rice starch granules from Junambyeo and Hwayoungbyeo varieties were loosely packed with larger air spaces between granules than that of Namcheonbyeo and Andabyeo. The Junambyeo variety exhibited the highest total amino (840.69 ng/mg) and oleic (47.16%) acids content, the fastest rate of hydrolysis (58.34%), and the lowest blue value (0.18). The highest sugar (0.32-4.28 ${mu}g/g$), mineral (89.48-3592.00 ppm) contents, and viscosity values were found in Namcheonbyeo rice, while the Andabyeo variety showed highest pasting and blue (0.22) values and lowest amino acid content (402.10 ng/mg). No substantial difference in X-ray diffraction pattern was observed among the rice varieties analyzed. This study illustrates the wide variation in the chemical composition of non-glutinous rice varieties. The results of which could be used by food processors in assessing the quality of non-glutinous rice with a specific property suitable for specialty food processing.