Rice Milling is a crucial step in post-production of rice. The basic objective of a rice milling system is to clean impurities, remove the husk and the bran layers to produce white rice which is edible, and good for consumption.

White rice that is safe to eat should:

1. be free of impurities such as dirt, weed seeds, and stones;
2. be sufficiently milled;
3. have a low number of broken grains.

"Total milled rice", includes the head rice, the whole grains, plus the broken grains, and brokens.

Most rice varieties have approximately:

• 20% rice hull
• 11% bran layers, and
• 69% starchy endosperm, or total milled rice

Rice Milling: Going from paddy to white rice

1. Rough rice or paddy rice

Rice as it comes from the field. Rice kernels are still protecting the hull.

2. Brown rice or husked rice  

The least processed form of rice. The outer hull is removed, but the bran layers that give it a characteristic tan color and nut-like flavor are still there.

Brown rice can be eaten but it has a chewier texture than white rice. Cooking time of brown rice is longer than milled rice.

3.Milled rice or white rice  

White rice, or rice after milling which includes removing all or part of the bran and germ from the rough rice.