In order to find out the quality traits of medium and late nonglutinous rice in Hubei province and promote the improvement of rice quality, 115 rice samples harvested in 2014 were selected to determine their milling quality, chemical properties, gelatinization characteristics and cooking quality, and the quality indexes were analyzed by means of mathematical statistics analysis. The results showed that the coefficient of variation of the majority (77.8%) of quality index was more than 10% in the 19 indexes, which indicated that the rice samples collected in this research were in different quality levels and were representative. The brown rice rate of 99.1% paddy and the head rice rate of 98.3% paddy reached to the national standard of third-grade paddy, and the amylose content of 70.4% paddy, gel consistency of 96.5%, chalkiness of 38.3% and chalky kernel percentage of 21.7% reached to the national standard of third-grade paddy. The principal component analysis results showed the contribution values of the first, second and third principal components were 37.11%, 22.94% and 15.37%. The first principal component divided the rice samples into two categories, the first group of rice from Xiaogan production areas, with the quality characteristics of high amylose, high setback value, and low attenuation value, while the second group of rice from Jinmen and Jingzhou production areas, with the characteristics of low amylose, low setback value and high attenuation value.