Rice varieties such as Mahsuri Mutan and Basmati 370 are categorized as specialty rice with kernel elongation ratio exceeding 1.6 and 2.0, respectively. Ageing treatment in rice could affect the physical and chemical properties of rice such as grain size and shape, quality and taste of the cooked rice. The main objective of this study was to determine the effects of ageing treatment on the physicochemical properties of Mahsuri Mutan, Basmati 370 and MR219 rice varieties. The three rice varieties were subjected to heat treatment at 90ºC using the oven for 3 hours. After the heat treatment, the samples were cooled at room temperature (25ºC) for 1 hour. Physicochemical properties such as alkali digestion value, water uptake ratio (WUR), solids in cooking water (SCW), high kernel elongation (HKE) ratio and amylose contents were determined. Data collected on physicochemical traits and ageing vs non-ageing treatments were subjected to analysis of variance (ANOVA) using SAS software version 9.4. Phenotypic correlation coefficient indicated that there was a high positive correlation between HKE and water uptake ratio. The ageing treatment also showed significant difference in all the physicochemical traits of the varieties studied. Observation under electron microscope showed that the ageing samples had more cracks on the tissue structure compared to normal rice samples. The hexagon structure in Mahsuri Mutan gave more elongation effect on its kernel. The findings from this study could be useful to breeders in selection and development of new high kernel elongation rice variety.