Chalkiness is determined by the opaqueness of the endosperm. If part of the milled rice kernel is opaque rather than translucent, it is often characterized as chalky. While chalkiness disappears upon cooking and has no effect on taste or aroma, it downgrades the quality of milled rice.

To view the procedure and accompanying worksheet for measuring the chalkiness of grains in a sample of milled rice, click here.