Rice milling is a process of removing the husk and the bran layers, and produce an edible, white rice kernel that is sufficiently milled and free of impurities.
Most rice varieties are composed of roughly 20% rice hull or husk, 11% bran layers, and 69% starchy endosperm, also referred to as the total milled rice.
In an ideal milling process this will result in 20% husk, 8−12% bran depending on the milling degree and 68−72% milled rice or white rice depending on the variety. Total milled rice contains whole grains or head rice, and broken rice. The by-products in rice milling are rice hull, rice germ and bran layers, and fine broken.