What is the anatomy of rice?
When we look at a bowl of Korean rice we see a tasty meal ready for our consumption. While this is true, there is so much more going on. Each little kernel is its own microcosm of complex layers and structures. Understanding these components is key to unlocking the wonders of custom milled-to-order rice.
What 4 layers make up a rice kernel?When rice is harvested it consists of 4 base layers. The outer hull, the bran layer, the endosperm and the germ layer.
How does milling affect these layers?As the rice is milled these layers are “peeled” away. This process starts with polishing off the indigestible hull layer to create edible brown rice. Brown rice maintains the entirety of the nutrient rich bran layer which gives it its iconic beige hue. As we can see in the above chart, as the milling percentage increases the percent of the bran layer retained decreases. Milling changes the composition of the rice kernel. These changes impact taste, texture, nutrients and cooking time. Customizing the milling rate allows you to modify these characteristics to your preference. To learn more about what milling rate is right for you read our article on Milling Rates and Dates 101.
Keywords: South Korea, Korean food, Korean rice, rice, premium rice, custom rice, anatomy of rice, milled rice