| Shape |
Oval, cylindrical, or long grains (depending on variety) |
| Size |
Typically 5 to 8 mm in length per grain |
| Weight |
25 to 30 grams per 100 grains (varies by variety) |
| Color |
White, brown, or golden (depending on processing) |
| Texture |
Smooth and firm when cooked, slightly sticky in some varieties |
| Skin Thickness |
Thin outer bran layer (brown rice) |
| Internal Structure |
Starchy endosperm inside, with a soft and chewy texture when cooked |
| Smell |
Neutral or slightly nutty aroma (in some varieties) |
| Taste |
Mild, slightly sweet (for white rice); earthy and nutty (for brown rice) |
| Moisture Content |
10% to 14% for dried rice |
| Shelf Life |
Up to 1 year for white rice, 6 months for brown rice (stored in a cool, dry place) |
| Shape of Grain |
Long, medium, or short grains depending on variety |
