| Parameter | Specification |
| Grain Length (Before Cooking) | 5.0 mm – 6.5 mm |
| Grain Type | Medium to short, thick or slender (varies) |
| Color | White, brown, or parboiled (cream/golden) |
| Texture | Slightly sticky to firm depending on variety |
| Moisture Content | Max 14% |
| Broken Grains | Max 5% – 25% (depending on grade) |
| Purity | Minimum 90% – 95% (depending on sorting) |
| Admixture | Max 5% – 10% |
| Foreign Matter | Max 1% |
| Chalky Grains | Max 5% – 10% |
| Damaged/Discolored Grains | Max 2% – 3% |
| Whiteness (Kett value) | 25–35 (varies by processing) |
| Cooking Expansion Ratio | 1.5 to 2 times in length |
| Fragrance/Aroma | Typically neutral to mild |
| Milling Type | Raw or parboiled |
