GRAIN CLASSIFICATION:
* Not less than 60.0% combined long grain rice Class 1 and Class 2
* Not more than 10.0% short grain
* Remaining grains are long grain Class 3
GRAIN COMPOSITION:
* Whole kernels: minimum of 80.0%
* Head rice size: minimum of 8.0 parts
* Broken kernels of 5.0 to 8.0 parts: maximum of 4.0%; may include up to 0.5% brokens less than 5.0 parts that don’t pass through sieve No. 7 and maximum of 0.1% small brokens C1
* Red kernels and undermilled kernels: maximum of 0.5%
* Yellow kernels: maximum of 0.25 %
* Black kernels: maximum of 0.1%
* Partly black kernels and Peck kernels combined: maximum of 1.5%, with a maximum of 0.5% partly black kernels
* Damaged kernels: maximum of 1.0%
* Glutinous rice: maximum of 1.5%
* Undeveloped or immature kernels, foreign seeds, and other foreign matter: maximum of 0.2%
* Paddy: maximum of 3 grains for each kilogram of rice
MILLING DEGREE:
* Extra well milled