Fermentation technology is one of the useful methods in the value addition of rice (paddy) which are generally not fit for human health or less preferred for consumption. Rice (Oryza sativa L.) is the major staple food crop in India. In India, different varieties of rice are grown under the diverse agro-climatic conditions likewise irrigated, lowland and upland cultivable fields etc. One of the major rice producing state is “Chhattisgarh” and is known as a bowl of rice. Chhattisgarh states occupy the average of 3.6 million hectares cultivable fields with the productivity between 1.2 to 1.6 t/ha. The rainfall, which is a major factor determining rice productivity, is quite high with an irrigated area of nearly 28%. In Chhattisgarh generally, rice is grown in kharif season also in irrigated areas during the summer season with an area of 2.21 lakh hectare with 7.4 lakh tons production during 2012-13. It has been found that abruptly increase in the rice production from Chhattisgarh in summer season (Chhattisgarh state Agriculture Department 2012-13). An experiment was carried out to identify the yeast culture and inoculum size, during value addition of broken rice as ethanol preparation from locally available different rice varieties viz. MTU-1010, IR-64, IR-36, and DANTESHWARI. The acid (H₂SO₄) and enzyme (α-amylase) pretreatments were used to obtain maximum reducing sugars, for ethanol preparation using standard yeast strains (Saccharomyces cerevisiae). The enzymatic pretreatment with α-amylase was selected for hydrolysis as it releases the highest reducing surges compared to acid pretreatment. Highest ethanol percentage was obtained by Saccharomyces cerevisiae NCIM 3281@5% inoculum with IR 36 rice variety.