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The Paddy Museum (Muzium Padi) in Alor Setar, Kedah is a unique and interesting place to visit. My recent trip to this museum has been eye-opener for me on all aspects of paddy cultivation. The knowledge gained is invaluable.  One aspect that I find most interesting is about the types of rice.  I learned that there are eight major types of rice, which are rough rice, rice hulls, brown rice, rice bran, milled white rice, large broken rice, small broken rice and rice flour.

Rough rice is the rice where the Kernels still within the hull. Therefore, before the rice can be packaged or cooked, the outer hull or husk must be removed.

 

Rough rice

Rice hull are the hard protecting coverings of grains of rice. Besides, protecting rice during the growing season, rice hulls can be put to use as building material, fertilizer, insulation material, or fuel.

 

Rice hull

 Brown rice is the rice where the kernels of rice from which only the hull has been removed. Brown rice may be eaten as it is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavour. The light brown colour of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group. 

 

Brown rice

Rice bran is the outer layer of brown rice. This bran contains thiamine, niacin, vitamin B-6, phosphorus magnesium, iron, potassium as well as fibre.

 

Rice bran

Milled white rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white.

Milled white rice

Large broken rice is the fragment of the kernel. The length is less than three quarter but greater than one half of the average length of the corresponding whole kernel.

 

Large broken rice

Small broken rice is also the fragment of the kernel but the length is less than or equal to one quarter of average length of the corresponding whole kernel but which does not pass the metal sieve with the round perforation 1.4mm in diameter.

 

Small broken rice

Rice flour is produced by milling broken or milled rice. The finely ground rice flour is used widely in infant food and noodles. However, it can’t be used in bread as it lacks the necessary protein.

 

Rice flour

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