Milling is the quiet middle of the rice story. It is where rough rice from the field becomes the clean, consistent grain people cook with.
Cleaning first
Before milling starts, rough rice is cleaned to remove stems, dust and anything else that came in from the field.
Hulling and whitening
Rubber rollers gently remove the hull to produce brown rice. For white rice, the grain moves on to whitening and polishing, where the bran layer is carefully taken off.
Sorting for consistency
Broken kernels and off-colour grains are separated out so each bag is consistent. This step is a big part of why good rice cooks evenly.
Every stage is a balance between removing what you don’t want and protecting what you do. Done well, milling is invisible — the rice simply looks and cooks the way it should.
