CODEX STAN 198-1995 Standard for Rice
1. SCOPE
This standard applies to husked rice, milled rice, and parboiled rice, all for direct human consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose from the package directly to the consumer. It does not apply to other products derived from rice or to glutinous rice.
2. DESCRIPTION
2.1 Definitions
2.1.1 Rice is whole and broken kernels obtained from the species Oryza sativa L.
2.1.1.1 Paddy rice is rice which has retained its husk after threshing.
2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran.
2.1.1.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been removed by milling.
2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process.
2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking.
