Rice terminology

Rice grain structure

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Rice husk Rice husk

Rice husk is a co-product of the hulling process.
Paddy rice* Paddy rice*

Grains of rice munis de leurs glumelles ou balles florales siliceuses . Paddy rice still has its protective husk.
Wholegrain rice* Wholegrain rice*

Husked rice which has only been sorted and cleaned. It has all the components of the grain except for the husk.
Wholegrain black rice* Wholegrain black rice*

Wholegrain rice variety with a black pericarp.
Wholegrain red rice* Wholegrain red rice*

Wholegrain rice variety with a red pericarp.
Quick cooking semi-complete rice* Quick cooking
semi-complete rice*

Semi-complete rice processed in a way that significantly reduces cooking time.
Semi-complete rice* Semi-complete rice*

Husked, sorted, and cleaned rice from which part of the pericarp has been removed by polishing, in order to reduce cooking time.
White rice or milled rice* White rice
or milled rice*

Paddy rice from which the husk, the entire outer and lower layers of the pericarp, the entire germ of long grain and medium grain rice, and at least part of the germ of round-grain rice have been removed, but in which longitudinal white streaks may remain on up to 10% of the grains (depending on the degree of polishing)
Broken rice* Broken rice*

Part of the grain less than or equal to three quarters of the average length of a whole grain.
Low-grade rice flour Low-grade rice flour

Co-product made during the rice whitening process.
White round rice* White round rice*

Whitened rice:
- Up to 5.2 mm long
- Length to width ratio less than 2
Medium grain white rice* Medium grain white rice*

Whitened rice:
- At least 5.2 mm long
- Length to width ratio less than 3
Long grain white rice* Long grain white rice*

Whitened rice:
- At least 6 mm long
- Length to width ratio:
• Long grain A: between 2 and 3
• Long grain B: more than 3
  Type
Family Paddy Wholegrain Semi-Complete Milled
Round
Medium
Long A
Long B