Discover how raw paddy transforms into the polished grain we eat every day.
Rice is a staple food for over half the world’s population. But what many don’t realize is the complex and carefully controlled refining process that turns harvested paddy into clean, edible white rice. This journey involves several key stages—each critical to quality, safety, and nutrition.
After harvest, paddy moisture is reduced from ～25% to ～14% to prevent spoilage during storage.
Stones, dust, straw, and other impurities are removed using sieves, magnets, and air separators.
The tough outer husk is removed using rubber-roll shellers, producing brown rice.
Unshelled grains are separated from brown rice using gravity tables or indent separators.
Bran layers are polished off using abrasive or friction mills to create white rice.
Rice is sorted by size, color, and broken grains, then packed for distribution.
While refining improves shelf life and texture, it also removes valuable nutrients found in the bran and germ—such as fiber, B vitamins, and minerals. Many countries now mandate enrichment (adding back iron, folic acid, etc.) to refined rice to combat nutrient loss.
Modern rice mills are increasingly adopting eco-friendly practices:
These innovations help reduce waste and lower the carbon footprint of rice production.