Broken grains:                **5% 

Moisture:                        *4.5% max
Foreign matter:                0.1% max

Yellow kernels:                1.0% max

Red & red streaked kernels:    0.1% max


Chalky kernels:                4.0% max



Damaged kernels:            1.0% max



Paddy (grains/kg):            2 max



Immature Kernels:            0.1% max



Average length:                5.0mm max

Average Grain Width:         3.0mm max.



Long Grain Rice


Long grain is pretty easy to recognize. As the name suggests, it is the longest rice. Depending on the variety, it is generally **5x longer than it is wide. Growing up, this was the rice I would most commonly find in stores. When cooked, it becomes light and fluffy with lots of separation between the grains. Its forgiving to cook and usually doesnt stick together. Examples of long grain rice include basmati and jasmine rice, as well as generic white rice.

Medium Grain Rice

Medium grain rice is a little trickier to put a finger on. Like long grain rice, medium grain rice is longer than it is wide, usually **3x. Medium grain rice tends to be a bit more starchy than long grain rice, and also sticks together more when cooked. However, depending on the variety, medium grain rice can also absorb more water and release its starch slowly. 

Short Grain Rice

Finally, we have short grain rice. Short grain rice is characterized by its rounder, squatter shape. It tends to be more starchy and sticks together, making it possible to pick up using chopsticks. This kind of rice features heavily in Japanese cooking and is the rice of choice for onigiri (rice balls) as well as for sushi rice. In stores, this style of rice