| Appearance | Small, elongated grains, typically white, brown, or black |
| Color | White, brown, black, or red (depending on the variety) |
| Odor | Mild, neutral odor |
| Shape | Long-grain, medium-grain, short-grain, or aromatic (e.g., basmati) |
| Size (grain length) | Long grain: 6-8 mm, Medium grain: 4-6 mm, Short grain: <4 mm |
| Moisture Content | 12-14% (when stored properly) |
| Density | 0.85 to 1.0 g/cm³ |
| Hardness | 2.5-3.5 (on the Mohs scale) for cooked rice |
| Taste | Mild, neutral taste |
| Texture | Soft (for white rice), chewy (for brown rice), or sticky (for glutinous rice) |
| pH Level | 6-7 (neutral) |
| Solubility | Insoluble in water (except starch content) |
| Nutritional Value | High in carbohydrates, low in fat, moderate in protein |
| Shelf Life | 1-2 years (if stored in a cool, dry place) |
| Storage Conditions | Store in an airtight container in a cool, dry place |