- Brewers' rice
- the portion of total milled rice consisting of broken pieces which can pass through a 5 1/2 /64-inch sieve, used in the process of brewing beer and other fermented products.
- Broken kernels
- are parts of the rice kernel that are less than three-fourths of the whole rice kernel. Brokens are used in pet foods and to make rice flour.
- Brown rice
- is the least processed form of rice. It has the outer hull removed, but still retains the bran layers that give it that characteristic tan color and nut-like flavor. The outer layer of the bran gives this rice a chewier texture than white rice.
- Caryopsis
- mature fruit of grasses in which the seed coat firmly adheres to the pericarp
- Enriched rice
- blend containing ordinary milled rice and a small percentage of milled rice heavily fortified with thiamin, niacin, and iron phosphate to raise the vitamin and iron content slightly above the level present in brown rice. When the yellow-colored riboflavin is added to the enriching agents, white pigments such as calcium oxide, talc, and titanium dioxide are also included to make the finished product appear white.
- Head rice
- the portion of total milled rice consisting of whole kernels
- Parboiled rice
- rough rice which has been subjected to a steam or hot water treatment prior to milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and results in firmer more separate grains. It also takes a few minutes longer to cook.
- Precooked rice
- has been milled, cooked, and dehydrated before packaging. Precooked rice, in its dried form, is more porous so that boiling water can penetrate the grains and rehydrate them in a short time.
- Red rice, Oryza sativa
- an annual grass, adapted to an aquatic habitat, that reproduces by seed. The first seedling (primary) leaf is green, cylindrical, and lacks a blade. The second leaf has a sheath, blade, ligule, and auricles. Leaves have short, stiff hairs on their upper and lower surfaces. The mature plant has round, hollow, jointed culms, and rather flat, sessile leaf blades. The leaves have short, stiff hairs on their upper and lower leaf surfaces. The plants tiller profusely, becoming brushier than white rice plants. Panicles are loose and open and droop slightly. The grain shatters easily when ripe. The many types include those with short, medium, or long grains; those with straw-colored, red, or black hulls; and those with short or long awns on the spikelet.
- Rice bran
- coarse outer bran layers, the embryo (germ), and small bits of the starchy endosperm. It is an ingredient in cereals, mixes, and vitamin concentrates, and non-food grades of bran are used in livestock feeds.
- Rice bran oil
- is a high quality cooking oil extracted from rice bran.
- Rice flour
- is ground milled or brown rice. It is non-allergenic, making it valuable as a wheat substitute for those allergic to gluten and wheat flour products. It can also be extruded to produce rice pasta, chips and other snacks, as well as breakfast cereals.
- Rice hulls
- are the outer covering or husk layer that encloses the rice kernel. Hulls are inedible, but can be burned as a source of fuel for power plants or rice mills, used as a mulch, or a component in abrasives or other products.
- Rice polish (white bran)
- inner layers of the bran removed during polishing
- Rice starch
- is the major component of milled rice. From the endosperm of the grain, it makes up 90 to 93% of the milled dry weight. It is used as a thickener in making sauces and desserts, and can be hydrolyzed to make a sweet syrup.
- Rough rice (paddy rice)
- rice as it comes from the field. Rice kernels are still encased in an inedible, protective hull.
- Screenings
- the portion of total milled rice consisting of broken pieces about 1/4 to 1/2 the length of a whole kernel
- Second heads
- the portion of total milled rice consisting of broken kernels at least half as long as a whole one
- Starchy endosperm
- bulk of the endosperm within the aleurone layer, consisting largely of starch granules embedded in a proteinaceous matrix. The starchy endosperm also contains sugars, fats, and fibers. The bulk of the starchy endosperm survives the milling and polishing process as the milled white rice.
- Total milled rice (polished rice)
- bulk of the starch endosperm consisting of head rice, second heads, screenings, and brewers' rice.
References: Te-Tzu Chang and Eliseo A. Bardenas, The Morphology and Varietal Characteristics of the Rice Plant, 1965, IRRI Technical Bulletin 4.
USA Rice Federation, 1999 Rice Notes
Comments to jayoung@ucdavis.edu