Each kernel's protective hull is removed, then the bran layer is ground away leaving a kernel of white rice. For centuries that was how it was done. In the early 1940's an English nutritionist invented a new way to process rice that improved both the nutrition and cooking quality of traditional white rice. Step 1 First straw and weeds are strained out by series of agitating screens. Then select rough rice moves to huge steeping vats, where vacuum treatment extracts tiny air bubbles from the rice.
Heated water floods the rice dissolving the vitamins and minerals in the bran layer.
Next the starch layer is carefully gelatinized with steam, sealing in the nutrients and flavor, which also results in a grain that does not get sticky when cooked. Step 3 Careful drying and conditioning restores the rice to its normal moisture content, while the grain is hardened to protect against infestation, and to prevent breakage and other milling damage. Step 4 Finally, every individual grain is examined.