The present study was conducted to compare the flowability property of basmati and non-basmati rice flour related to its particle size, shape and surface roughness as well as bulk and shear properties depending upon the processing conditions. The particle size (171.1-171.9 µm) of both the samples was not significantly different. But, the particle shape (circularity 0.487), surface roughness (124.23nm) and compressibility (25.32%) of the non-basmati rice flour affected the flowability significantly in comparison to basmati rice flour (circularity 0.653, surface roughness 113.59 nm and compressibility 21.09%) making it more cohesive than basmati rice flour. in The non-basmati flour had significantly higher basic flow energy requiring more energy (147.54mJ) to flow than basmati rice flour (130.15mJ). The non-basmati rice flour was found less flowable (flow function coefficient, FFC 2.33 at 9kPa) in comparison to basmati (FFC 3.35 at 9kPa) creating bulk handling difficult when the flowability was analysed at three different pressures (3, 6 and 9kPa). This study could be useful in designing processing equipments, hoppers and silos for rice flour handling.