Global trading platform TridgeGlobal trading platform TridgeGlobal trading platform Tridge
Intelligence & Data
Sign In
Current Plan
Intelligence & Data Solution
Get started with Premium Plan of our Intelligence & Data Solution to get access to premium content and data in food and agriculture

What are some factors for determining the quality of rice?

IN flag
Production Quality
Sep 16, 2021
Edited By
Jinwoo Cheon
Sep 16, 2021
Edited By
Jinwoo Cheon
The quality of rice in India is mostly determined by variety, Basmati or Non-Basmati. Other factors that affect the quality include crop production and post-harvest management. Also, the length, stickiness of rice, and aroma are determining factors.
  • The quality of rice is influenced by a combination of variety, crop production, and post-harvest management;
  • Length: Long grain (6+ mm), medium-grain (5.2 to 6 mm), and short-grain (up to 5.2 mm);
  • The stickiness of rice: Stickiness of rice determines the quality of rice as it will react during cooking; and
  • The aroma of rice: The aroma of rice is mainly caused by the presence of the chemical compound 2-acetyl-1-pyrroline. But many oils, phenolics, and organic compounds are likely involved.

Majorly Indian rice quality is judged by variety - Basmati or Non-Basmati:


1. Basmati rice (most popular cultivars - 1121, Pusa, Sella, Sharbati)

Length between 6.8 mm to 8.3 mm, moisture content of maximum 13%, broken level of maximum 2%, and sortex - 100% maximum.


2. Non-Basmati rice (Long grain parboiled and white, short-grained parboiled and white, brown, black)

Length between 3.8 mm to 6.4 mm, moisture content of maximum 14%, broken level of maximum 100% (depends on client requirement of quality), foreign matter - o.5% maximum and yellow kernel - 1% maximum.

By clicking “Accept Cookies,” I agree to provide cookies for statistical and personalized preference purposes. To learn more about our cookies, please read our Privacy Policy.