Rice is short, pure,
light, offers very similar nutritional value to medium grain or long grain rice, but it has different textural properties. Whereas long grain rice tends to hold its shape during and after cooking, short grain rice becomes sticky, flabby and aromatic, making it a great choice for puddings and casseroles.
Specification:
Broken (%Max)
|
5
|
Foreign matters (%Max)
|
0.3
|
Damaged kernel (%Max)
|
0.8
|
Yellow kernel (%Max)
|
1
|
Red and red streaked kernel (%Max)
|
1
|
Glutinous kernel (%Max)
|
3
|
Immature kernel (%Max)
|
0.3
|
Paddy per Kg (%Max)
|
8
|
Average moisture (%)
|
14.5 -15
|
Average whole kernel length (mm)
|
4.5-5.2
|
Crop Year
|
New crop
|
Mill Degree
|
Well milled & double polished
|