Open Table
Grade Maximum limits of— Color requirements1 (minimum)
Seeds and heat-damaged kernels Red rice and damaged kernels (singly or combined) (Percent) Chalky kernels1 2 Other types3 (Percent)
Total (singly or combined) (Number in 500 grams) Heat-damaged kernels and objectionable seeds (singly or combined) (Number in 500 grams) Heat-damaged kernels (Number in 500 grams) In long grain rice (Percent) In medium or short grain rice (Percent)
U.S. No. 1 4 3 1 0.5 1.0 2.0 1.0 Shall be white or creamy.
U.S. No. 2 7 5 2 1.5 2.0 4.0 2.0 May be slightly gray.
U.S. No. 3 10 8 5 2.5 4.0 6.0 3.0 May be light gray.
U.S. No. 4 27 22 15 4.0 6.0 8.0 5.0 May be gray or slight rosy.
U.S. No. 5 37 32 25 6.0 10.0 10.0 10.0 May be dark gray or rosy.
U.S. No. 6 75 75 75 415.0 15.0 15.0 10.0 May be dark gray or rosy.
U.S. Sample grade
U.S. Sample grade shall be rough rice which: (a) does not meet the requirements for any of the grades from U.S. No. 1 to U.S. No. 6, inclusive; (b) contains more than 14.0 percent of moisture; (c) is musty, or sour, or heating; (d) has any commercially objectionable foreign odor; or (e) is otherwise of distinctly low quality.

1For the special grade Parboiled rough rice, see §868.212(b).

2For the special grade Glutinous rough rice, see §868.212(d).

3These limits do not apply to the class Mixed Rough Rice.

4Rice in grade U.S. No. 6 shall contain not more than 6.0 percent of damaged kernels.

[56 FR 55978, Oct. 31, 1991. Redesignated and amended at 60 FR 16364, Mar. 30, 1995]


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