| 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 | 4 15.0 | 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. | ||||||||
[56 FR 55978, Oct. 31, 1991. Redesignated and amended at 60 FR 16364, Mar. 30, 1995]