Grains of rice munis de leurs glumelles ou balles florales siliceuses . Paddy rice still has its protective husk.
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 rice variety with a black pericarp.
Wholegrain red rice*
Wholegrain rice variety with a red pericarp.
Semi-complete rice processed in a way that significantly reduces cooking time.
Husked, sorted, and cleaned rice from which part of the pericarp has been removed by polishing, in order to reduce cooking time.
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)
Part of the grain less than or equal to three quarters of the average length of a whole grain.
Low-grade rice flour
Co-product made during the rice whitening process.
White round rice*
- Up to 5.2 mm long
- Length to width ratio less than 2
Medium grain white rice*
- At least 5.2 mm long
- Length to width ratio less than 3
Long grain white rice*
- At least 6 mm long
- Length to width ratio:
• Long grain A: between 2 and 3
• Long grain B: more than 3