Grain elongation is a measure of the physical length, width, and length-to-width ratio of both raw and cooked rice grain samples. The method covers both brown and white milled rice.  

A portion of whole grain sample is scanned to determine its dimension. Then, the sample is cooked in a boiling water bath for 10 minutes. After cooling, the cooked rice sample is also scanned. Both raw and cooked rice grain dimension (length, width and length/width ratio) are reported.

Note: For grain elongation determination, the sample weight required is at least 5 g or head rice placed in a paper bag. In order to keep the integrity of the customers' samples, senders are requested to place them in secure plastic boxes.