Jasmine rice is characterized by long grains, clear white, hard stems and few flat grains. When cooked, it has a light aroma, the seeds are flexible and each seed is usually about 6.8mm long.
Broken: 5% max.
Moisture: 14% max.
Foreign matters: 0.1% max.
Chalky kernel: 3% max.
Damaged kernel: 0.5% max.
Yellow kernel: 0.5% max.
Red & red steak kernel: 0.5% max.
Paddy grain: 2 grains/kg max.
Average length of grain: 6.8mm.
Miling degree: WM, DP, S.
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