| Appearance |
Small, oval-shaped grains |
| Color |
White (for white rice), brown (for brown rice), or golden (for some varieties) |
| Odor |
Mild, characteristic of the rice type |
| Taste |
Mild, slightly nutty or neutral |
| Shape |
Long, medium, or short-grain (varies by variety) |
| Size |
5 - 7 mm in length (varies by type) |
| Moisture Content |
12 - 14% |
| Bulk Density |
720 - 800 g/L |
| Purity |
Minimum 98% |
| Crude Protein |
6 - 8% |
| Starch Content |
70 - 80% |
| Fat Content |
0.5 - 2% |
| Ash Content |
0.5 - 1.5% |
| Foreign Matter |
< 1% |
| Fiber Content |
1 - 2% (for brown rice) |
| Cooking Yield |
2 - 3 times the original volume |
