Aroma of rice: Northern rice should emit the aroma of rice fields when you put it in your fist and rub it. Of course, high-yielding rice has less aroma.
Uniformity of grains: Short and long or fat and thin grains should not be mixed together in a handful of rice. This is a sign of mixed rice. In Sorting Seed products, the uniformity of the grains is stunning.
Rice Color: Old rice is usually darker and duller and cooks better, but fresh rice is more transparent. Tarem rice has a vegetable and creamy color, while some foreign rices are completely white and glassy.
Dryness: The rice should be completely dry. If you press the grain of rice under your teeth, it should be hard and hard to break. Damp rice is prone to mold and has poor cooking quality.

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