Step One – Removal of hard protective husk
The rice husk is the protective layer surrounding the grain. Once removed, the rice grain is packaged as brown rice. Brown rice is ‘healthy’ because it still contains the rice germ and outer bran layers – important for healthy body functions.
Step Two – Removal of the germ and brown layers
Gentle milling removes the germ and bran layers from the grain to expose a white starch centre. The polished white starch centre is what we know as white rice.
By–products from the growing and processing of rice create many valuable new products. Rice husks, rice stubble, rice bran, broken rice and rice straw are used as common ingredients in horticultural, livestock, industrial, household building and food products.
The rice husk is the hard, protective shell on the grain. The removal of the rice husk is the first stage of rice milling. Rice husks are the main by-product of rice production. For every one million tonnes of paddy rice harvested, about 200,000 tonnes of rice husk is produced.