Editing Rice (section)

=== Processing === <!-- This section is linked from [[Polished rice]] -->

{|class="wikitable floatright" style="font-size:85%;text-align:left;width:25em;"
|-style="text-align:center;"
| colspan=2 | [[File:Rice Animation.gif|frameless|upright=1.15|alt=Five-step animation showing the removal of successive layers from raw rice grains, starting with the grain with its inedible hull and ending with polished white rice.]]<br/>[[#Processing|Rice processing]] removes one or more layers to create marketable products. 
|-
|<ol style="list-style-type:upper-alpha;">
<li>Rice with [[chaff]]</li>
<li>[[Brown rice]]</li>
<li>Rice with [[Cereal germ|germ]]</li>
<li>[[White rice]] with [[bran]] [[Crop residue|residue]]</li>
<li>Polished</li>
</ol>
|<ol>
<li>[[Chaff]]</li>
<li>[[Bran]]</li>
<li>Bran [[Crop residue|residue]]</li>
<li>[[Cereal germ]]</li>
<li>[[Endosperm]]</li>
</ol>
|}

The dry grain is milled to remove the outer layers, namely the [[husk]] and [[bran]]. These can be removed in a single step, in two steps, or as in commercial milling in a multi-step process of cleaning, dehusking, separation, polishing, grading, and weighing.<ref name="IRRI Milling">{{cite web |title=Milling |url=http://www.knowledgebank.irri.org/step-by-step-production/postharvest/milling |publisher=[[International Rice Research Institute]] |access-date=January 4, 2024 |archive-date=December 15, 2023 |archive-url=https://web.archive.org/web/20231215150726/http://www.knowledgebank.irri.org/step-by-step-production/postharvest/milling |url-status=live }}</ref> Brown rice only has the inedible husk removed.<ref name="RA varieties"/> Further milling removes bran and the germ to create successively whiter products.<ref name="RA varieties"/> [[Parboiled rice]] is subjected to a steaming process before it is milled. This makes the grain harder, and moves some of the grain's [[vitamin]]s and [[Mineral (nutrient)|minerals]] into the white part of the rice so these are retained after milling.<ref name="RA varieties">{{cite web |title=Types of rice |publisher=Rice Association |url=http://www.riceassociation.org.uk/content/1/10/varieties.html |access-date=August 2, 2018 |archive-url=https://web.archive.org/web/20180802162740/http://www.riceassociation.org.uk/content/1/10/varieties.html |archive-date=August 2, 2018 |url-status=dead}}</ref> Rice does not contain [[gluten]], so is suitable for people on a [[gluten-free diet]].<ref name="Penagini Dilillo Meneghin Mameli 2013">{{cite journal |last1=Penagini |first1=Francesca |last2=Dilillo |first2=Dario |last3=Meneghin |first3=Fabio |last4=Mameli |first4=Chiara |last5=Fabiano |first5=Valentina |last6=Zuccotti |first6=Gian |title=Gluten-Free Diet in Children: An Approach to a Nutritionally Adequate and Balanced Diet |journal=[[Nutrients (journal)|Nutrients]] |publisher=[[MDPI|MDPI AG]] |volume=5 |issue=11 |date=November 18, 2013 |doi=10.3390/nu5114553 |pages=4553–4565 |pmid=24253052 |pmc=3847748 |doi-access=free }}</ref> Rice is a good source of protein and a staple food in many parts of the world, but it is not a [[complete protein]] as it does not contain all of the [[essential amino acids]] in sufficient amounts for good health.<ref name="Wu Shi Zhang 2002">{{cite journal |last1=Wu |first1=Jianguo G. |last2=Shi |first2=Chunhai |last3=Zhang |first3=Xiaoming |title=Estimating the amino acid composition in milled rice by near-infrared reflectance spectroscopy |journal=Field Crops Research |date=March 2002 |volume=75 |issue=1 |pages=1–7 |doi=10.1016/s0378-4290(02)00006-0 |bibcode=2002FCrRe..75....1W }}</ref>

<gallery mode=packed heights=150>
File:Stages of rice milling.jpg|Unmilled to milled [[Japanese rice]], from left to right, [[brown rice]], rice with [[Cereal germ|germ]], [[white rice]]
</gallery>