The time required for cooking rice grains is determined by gelatinization temperature. The degree of spreading of six head rice grains soaked in 10 ml of 1.7 % KOH after 23 hours at room temperature (25 ± 5 °C) is measured and a score of 1-7 is given, depending on the intensity of swelling and spreading, 1 as having no reaction and 7 being mostly dissolved. An alkali spreading value corresponds to the following gelatinization temperature:

• 1-2 high (74.5 to 80 °C)

• 3 intermediate high 

• 4-5 to intermediate (70 to 74 °C)

• 6-7 low (< 70 °C)  

Note: For gelatinization temperature determination by ASV, the sample weight required is at least 3 g of 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.