ISO 11747Rice — Determination of rice kernel resistance to extrusion after cooking
ISO 11747 specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions. A portion of parboiled/non-parboiled rice is placed in the extrusion cylinder and force is applied at 100 mm/min until it is fully extruded. The mean force required to achieve extrusion is then calculated.