This is to demystify for you all that noise around the polishing of rice.
So you can make a choice ideal for you.
Let us start with why polish the rice in the first place? Watch Video!
Rice is a husked or covered grain. Unlike Wheat, which is a naked grain (no cover, no sheath).
The rice grain (the edible part) has an outer sheath (called the husk) which is not edible.
And in addition, the grain has an edible coat on top of it called the bran.
So the grain is covered by the edible bran, which is then covered by the inedible husk.
In the olden days, the husk and part of the bran was removed by pounding the rice by hand.
Hence "hand-pounded rice".
Then came the machines or mills.
They could remove the husk and make the grain in its unpolished form available to us.
The mills also were then capable of removing the bran, aka polishing the grain.
Now the machines are more sophisticated that the millers can actually calibrate the level of bran to be removed.
So you can have 30% bran, 50% bran and so on.
Take a look at this Table which summarizes the features of the three types of rices (based on the level of the bran):
Does this help?
Let us know if you have any questions.
And check out ARISI, our AI Powered Rice Selector here
Ok...ok...there is nothing AI about it. Just kidding...
But nowadays everyone seems to be wanting everything AI!!
Fortunately, rice cultivation and consumption is still being done the good old-fashioned way.
