The objectives of this study were to investigate the effects of iodine fortification on milling quality and physicochemical properties of rice grains. In the first part it was found that iodine management in rice paddy increased iodine content in milled rice (9.62 microgram/100 gram rice). While decreased iodine content in the bran. Iodine content in the bran of Khaw Dauk Mali 105 significantly decreased (p<0.05) as compared with Chainart 1. Management of iodine in rice paddy significantly increased (p<0.05) hardness of rice grains. Scanning electron micrograph of both rice varieties indicated that thickness of aleurone layer increased. Pasting properties, measured by RVA of both rice varieties did not change. The protein patterns, determined by SDS-PAGE technique, in rice leaf 7 days after iodine management differed from the control group and from the rice leaf after the management for 14 days. After dialysis rice flours retained all the iodine in the samples. In the second part, rice grains were fortifiedwith iodine by diffusion technique. Soaking rice at 1,000 microgram/100 gram rice (rice: water= 1: 1.5w/v) for 10 minutes can increased iodine content about 54 microgram/100 gram rice which is about 1/3 of RDA. Soaking in potassium iodine (KI) solution resulted in higher iodine content than potassium iodate (KIO3) (p<0.05) while rice soaked in mixture of KI and KIO3, the iodine contents of the fortified rice were between those from KIO3 and from KI solution. Pasting properties of the fortified rice were not change but they were different (p<0.05) from the unsoaked (normal rice). Parboiling rice in iodine solutions increased iodine content in rice (96-97 microgram/100 gram rice). The parboiling condition (soaking at 70+-5 degrees celsius for 90 minutes and steaming for 10 minutes) did not alter pasting properties of the fortified rice but they differ significantly from the normal rice (unparboiled rice). Dialysis of the fortified rices from soaking and parboiling techniques showed that all the samples retained 70.07-76.36 and 80.50-84.87 % of iodine respectively.