Rice processing

Once harvested, rice goes through several stages before it reaches the form in which we consume it. Rice processing is essential for removing the inedible parts, improving shelf life and adapting the grain to different culinary uses.

From the field to the factory
Freshly harvested rice, known as paddy rice (also called unhusked rice), is cleaned to remove impurities such as straw, stones and weed seeds. It is then dried until it reaches a moisture content of around 14 per cent, a figure generally used to ensure preservation and prevent the growth of mould.

Hulling and production of brown rice
The first step in the processing is hulling (dehusking), in which the outer husk of the grain is removed. The result is brown rice, which retains the bran and the germ, preserving more fiber, vitamins and minerals than white rice. This type of rice is more nutritious, but takes longer to cook.

Polishing or milling
White rice is obtained through polishing or milling (milling), a process that removes the bran and the germ, leaving only the endosperm, the part rich in starch.

During this process, the rice takes on a smooth, shiny appearance, but loses some of its nutrients, notably B-complex vitamins and minerals.
Nevertheless, it is the most widely consumed type worldwide as it is softer, lighter and easier to cook.

 

 

OR PARBOILED RICE

Between brown rice and white rice, there is parboiled rice.

Before being husked, paddy rice is soaked in hot water and then steamed. This process allows some of the nutrients from the bran to diffuse into the grain.

Once dried and polished, parboiled rice retains more vitamins and minerals than white rice and is fluffier after cooking.

BY-PRODUCTS AND UTILISATION

During the husking and polishing of rice, important by-products are produced:

  • Rice bran, rich in dietary fiber and lipids, is used in animal feed and in the production of rice bran oil, which is considered beneficial for the heart;
  • Rice husks, used as fertilizer, biofuel or even building material;
  • Broken grains, which are used to produce flours, porridges, gluten-free pasta and snacks.

 

RICE IN NEW PRODUCTS

Rice is increasingly used in the food industry in a variety of products:

  • Rice flour, used in bread, cakes, pasta and gluten-free products;
  • Puffed rice, produced using heat and pressure, used in cereal bars and muesli;
  • Plant-based drinks and desserts made with rice, suitable for people with lactose intolerance.

 

SUSTAINABILITY IN PROCESSING

Modern mills seek to reduce the environmental impact of rice processing.
They use water recirculation systems, renewable energy and methods for reusing by-products. The husk, for example, is used to generate biogas or electricity, and the bran can be put to good use in emerging applications, such as the production of bioplastics.
These practices make the production chain more efficient, circular and environmentally friendly.


 

A tip for planning your meals

Try brown or parboiled rice a few times a week – they’re more nutritious and keep you feeling full for longer. You could also try products made with rice flour or locally grown rice, sourced sustainably. In this way, you’ll be contributing to a healthier diet and to food production that respects the environment and reduces waste. 


 

 

FOODWISELAB challenge

To understand the stages of rice processing, from the harvested grain to the various forms in which it reaches your table, and to realise how these processes affect its nutritional value.

FROM FIELD TO PLATE: HOW IS RICE PROCESSED?