Degree of rice gel firmness measured as the length of cold milled rice gelatinized in 2 ml of dilute potassium hydroxide in a 13- x 100-mm test tube, placed horizontally for 30 minutes or 1 hour. Gel consistency may be classified as hard (27 to 40 mm), medium (41 to 60 mm), or soft (61 to 100 mm). It is correlated with hardness of cooked rice.