Removal of bran from paddy grains

A rice kernel is covered by two layers. The outer layer is called the husk or hull and the inner layer is the bran. The whole rice kernel, including these two layers, is called paddy (rough rice). Most rice varieties are composed of roughly 11% of bran layers. The outer bran layer of the grain and embryo (germ) is what gives rice its color and can vary from light yellow to red to dark purplish black.

The rice milling is the process that helps in removal of hulls and bran’s from paddy grains to produce polished rice.

The most important rice milling operation, removal of some or all of the bran layers by abrasion, or “pearling”, as it is called. The basic objective of a rice milling system is produce an edible, white rice kernel that is sufficiently milled and free of impurities.

Rice that has had its bran and hull layers removed by milling is called white, table, polished, or milled rice. The quantity of bran remaining on the surface of the grain after milling is defined as milling degree. A high milling degree means that the milled rice is very white with relatively light milling.
Removal of bran from paddy grains