Both Singaraja white rice grown by organic and conventional method showed similar quality and posses glycemic index of 46.8±4.03 and 48.2±4.65 respectively. These values are lesser than the commercial Basmati rice of 50±5.8 which is in the low GI category. The scanning electron macroscopy photomicrograph of the transversal section of both rices show the array of crystalline blocks from the central endosperm area toward the outer part. The blocks are surrounded by polyhedral crystallites of the size between 3-6 microns. The polyhedral crystalline seem to be more dominant in the conventional rice. X-ray difrractograms of the rice indicate about 24% crystallinity with amylose dihydrate exist as polymorph in the organic rice. Elemental analysis data by XRF indicate organic rice contains slightly higher Magnesium and Phosphorus. Other elements detected were K, Al, S, Cl,O, Si, Zn, Ru, Ni, Pd and Fe. However, no iron was detected in the conventional rice. On the other hand no calcium was detected in the organic rice. Thermogravimetric study showed the solid rice is stable up to about 200°C with the loss of water molecules at about 90°C.

Similar variety of black rice was grown by organic and conventional methods in Jatiluweh and Penatih districts of West Bali, respectively, separated by 46 km distance. Each rice is very similar, having black pericarp and white rice inside. In this study, we found that the degree of crystallinity of the two rice is about 24%. The Bragg parameters of the conventional rice are very close to dehydrating α-amylose, whereas the organic rice exists in polymorphic form. The crystallites in the endosperm area are dominated by polyhedral shapes in contact with each other at the edges and formed a cyclic geometric environment. The size of the crystallites was between three and six microns. Overall, the crystallites are packed in rectangular blocks connected radially from the center towards the pericarp. XRF experiments show each rice contain P, K, S, Si, Mg, Cl, Al, Zn, Fe, Cu, and Rb. However, ruthenium and manganese were detected in organic rice. Both organic and conventional black rice possesses a low glycemic index of about 31±5.0 compared to 50±5.8 for commercial Basmati rice. Thermogravimetric investigation showed that the black rice was stable up to about 300°C, and the gradual mass loss between 80 and 210°C is due to water molecules and additional components present in the rice. After the major decomposition at 310°C, the mass gradually decreased and reached 18% residual at 600°C.