Rice Glossary

Paddy or Rough Rice: Rice that has retained its husk after threshing.

Husked rice: Rice from which the husk only has been removed retaining still the bran layers and most of the germs. Such rice is sometimes reflected to as bran rice even though there are variations having red or white bran coats.

White/Milled/Raw rice: is husked rice from which all or part of the bran and germ has been removed by milling.

Parboiled rice: Rice, which has been specially processed by steaming or soaking in water, heating usually by steam and drying. Parboiled rice may be husked or milled rice processed from paddy or husked rice. It is also known as boiled rice in some rice markets.

Raw milled: The paddy, which is milled not after giving heat treatment, such as parboiling.

Whole grain: Refers to husked, milled or hand produced rice which does not contain any broken grains smaller than 3/4 of the size of the whole kernel.

Broken rice: Husked or milled rice consisting of broken grains of less than 3/4th size of the whole grain but not less than 1/4th.

Fragmented rice: Small broken upto 1/4th size of the whole grain.

Husk: The by-product from the milling of rice consisting of the outermost covering of the rice kernels.

Bran: A by-product from the milling of rice consisting of the outer layer of the kernels with part of germ.

Glutinous rice: A type of rice, which after cooking has a peculiar stickiness regardless of how it is cooked.

Scented rice: A type of rice, which contains aroma and gives scented smell on cooking.