2. Rice (1 Main Quality Traits p 162, tab. 14-3 Milling quality Milling rate; whole rice rate,…… Cooking quality Starch constituents and content taste Nutritive quality: protein content 8-9% Special rice: waxy rice; black rice, red rice,2. Rice （1）Main Quality Traits p. 162, tab. 14-3 • Milling quality Milling rate; whole rice rate, … … • Cooking quality: Starch constituents and content ; taste, • Nutritive quality: protein content 8-9% • Special rice: waxy rice; black rice, red rice, … …