The dispersal of material from white rice kernels upon treatment for 23 hours with 1.2 per cent potassium hydroxide was evaluated for its spreading and clearing on 5-point numerical scales. 21 varieties of ripened and 4 varieties of unripened rice were used in the study. Variety of more pronounced spreading and clearing was the less-resistant one and that of slight spreading and clearing was the most resistant variety. 1. Glutinous rice was more resistant than non-glutinous rice. 2. Among the non-glutinous rices there are rice of resistant variety and rice of lessresistant variety. 3. Unripened rice was less-resistant than ripened rice. 4. The rice characterized by stickiness had a slight-to-moderate resistant for alkali solution. The rice of less-sticky nature had a more pronounced reaction.