| Parameter | Specification |
| Grain Length (Before Cooking) | 6.0 mm – 8.0 mm (varies by variety) |
| Grain Type | Medium to long, slightly thicker than raw rice |
| Color | White to slightly off-white or creamy |
| Texture | Firm, non-sticky, separate grains after cooking |
| Moisture Content | Max 14% |
| Broken Grains | Max 1% – 5% (based on grade) |
| Purity | Minimum 95% |
| Admixture | Max 5% |
| Foreign Matter | Max 0.5% |
| Chalky Grains | Max 1% – 2% |
| Damaged/Discolored Grains | Max 1% |
| Whiteness (Kett value) | 28–35 (depending on polish level) |
| Cooking Expansion Ratio | 2 to 2.5 times in length |
| Fragrance/Aroma | Neutral to mild (depends on rice type) |
| Processing Type | Steamed (pre-boiled and then milled) |
