MILLING DEGREE
2.1 Milled rice (white rice) may be further classified into the following degrees of milling:
2.2 Undermilled rice is obtained by milling husked rice but not to the degree necessary to meet the requirements
of well-milled rice.
2.3 Well-milled rice is obtained by milling husked rice in such a way that some of the germ and all the external
layers and most of the internal layers of the bran have been removed.
2.4 Extra-well-milled rice is obtained by milling husked rice in such a way that almost all of the germ, all of the
external layers and the largest part of the internal layers of the bran, and some of the endosperm, have been
removed.
4 Codex Standard 198-1995
3. OPTIONAL INGREDIENTS