Milling is the process that creates the difference between brown and white rice.
The variety of rice may be identical, but milling removes the husk from
the grain and turns the brown rice to white. This is why milling is often
called "whitening".
By removing the outer layer, which is also known as the bran layer, milling alters the nutritional value of the rice. It is in this bran layer where most of the nutrients are stored. The white rice that most of us eat comprises of mostly carbohydrates, with the nutrients stripped off in the milling process.
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