The objective of this research was to study the physical and chemical properties of three local varieties non sticky paddy rice of Thailand cultivated in Kanjanaburi province. After malting these paddy rices by a micro-malting method, characterization of their malts were evaluated compared to malted barley. The results showed that at 30°C the optimal steeping time to produce 95 percent up of germination and the highest level of moisture content for Pathumthani1 , Riceberry and RD43 were 60, 72 and 60 hours, respectively.  At 30°C the optimal period for germination giving the highest level of diastatic power for Pathumthani1 , Riceberry and RD43 were 72, 84 and 72 hours, respectively. The data also indicated the DP activity of fresh malt of Pathumthani1 , Riceberry and RD43 were 41.34, 63.07 and 65.96 WK-units, lower than commercial barley malt.  The extracts content from congress mashing of three varieties of Thai rice malt which prepared according to EBC method were lower than control malted barley. However, quality evaluation of malt and wort showed that their color were more darker than pale malt standard while their FAN, pH, specific gravity and extract content were less than control barley malt.