ricepolishing

Rice polishing is a process in rice milling that removes the bran layer and germ from the surface of brown rice to produce white rice. This refinement results in a grain with a longer shelf life and a different texture and flavor profile. The degree of polishing can vary, leading to different types of white rice, such as partially polished or fully polished.

The process typically involves abrasive or friction-based methods. Machines use rotating stones or abrasive surfaces that grind against the rice grains, gradually stripping away the outer layers. This mechanical action can also impart a smooth, glossy appearance to the polished rice. Water is sometimes used during polishing to cool the grains and facilitate the removal of bran.

While polished rice is more aesthetically pleasing and has a softer texture preferred in many cuisines, the polishing process also removes significant amounts of nutrients. The bran layer contains fiber, vitamins, and minerals. Therefore, polished white rice is generally less nutritious than brown rice. The extent of polishing directly correlates with the loss of these nutrients. Different levels of polishing result in varying nutritional content and cooking characteristics.