| Attribute | Specification |
| Grain Type | Short, medium, or long (varies by variety) |
| Grain Length | 4 mm to 6.4 mm (uncooked) |
| Grain Shape | Typically broader and less slender than Basmati |
| Color (Raw) | White, off-white, or parboiled yellowish |
| Color (Cooked) | White or light yellow (if parboiled) |
| Texture (Cooked) | Soft and slightly sticky to firm, depending on variety |
| Aroma | Mild or neutral |
| Taste | Neutral to slightly sweet |
| Moisture Content | 12% to 14% (standard for storage) |
| Chalkiness | Varies; generally higher than Basmati |
| Broken Grain Percentage | Can range from 5% to 25% based on grade |