Question: What is unmilled rice known as?
About the article "Rice", section "Harvesting, drying and milling".

Candidate passages:
Brown rice (or "hulled" or "unmilled" rice) is whole grain rice.
It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil.
Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice. 
Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (the two components of starch).
Amylopectin is responsible for the sticky quality of glutinous rice.
The difference has been traced to a single mutation that was selected for by farmers.
Like all types of rice, glutinous rice does not contain dietary gluten (i.e.
does not contain glutenin and gliadin), and should be safe for gluten-free diets.
Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed).
Milled glutinous rice is white in color and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color.
Black and purple glutinous rice are distinct strains from white glutinous rice.
In developing Asia, there is little regulation, and some governments have issued advisories about toxic dyes being added to colour adulterated rice.
Both black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste or gel. 
Bhutanese red rice.
Bhutanese red rice is a medium-grain rice, and is the staple rice of the Bhutanese people.
It is a red japonica rice that is semi-milled; some of the reddish bran is left on the rice.
Because of this, it cooks somewhat faster than an unmilled brown rice.
When cooked, the rice is pale pink, soft and slightly sticky.
This rice became available in the United States in the mid-1990s. 
The first export of rice from Carolina was 5 tons in 1698, which rose to 330 tons by 1700 and jumped to 42,000 tons in 1770.
However, as a result of the abolition of slave labour, export from Carolina eventually ceased.
While the rice production in the US accounts for about 2% of world production, its exports account for about 10% of all exports.
The export is mostly of high-quality rice of the long and combined medium/short-grain varieties of rice.
The type of rice exported is rough or unmilled rice, parboiled rice, brown rice, and fully milled rice.
Exports to Mexico and Central America are mostly of the rough rice variety.
Other countries to which the US exports rice include Mexico, Central America, Northeast Asia, the Caribbean, and the Middle East, Canada, the European Union (EU-27), and Sub-Saharan Africa.
The exported variety is free of genetically enhanced (GE) rice.
The World Trade Organization (WTO) and the North American Free Trade Agreement (NAFTA) are the agreements under which the US exports its rice and this has resulted in an increase of exports from the country since the 1990s. 
Unmilled rice, known as paddy (Indonesia and Malaysia: padi; Philippines, palay), is usually harvested when the grains have a moisture content of around 25%.
In most Asian countries, where rice is almost entirely the product of smallholder agriculture, harvesting is carried out manually, although there is a growing interest in mechanical harvesting.
Harvesting can be carried out by the farmers themselves, but is also frequently done by seasonal labour groups.
Harvesting is followed by threshing, either immediately or within a day or two.
Again, much threshing is still carried out by hand but there is an increasing use of mechanical threshers.
Subsequently, paddy needs to be dried to bring down the moisture content to no more than 20% for milling.
A familiar sight in several Asian countries is paddy laid out to dry along roads.
However, in most countries the bulk of drying of marketed paddy takes place in mills, with village-level drying being used for paddy to be consumed by farm families.
Mills either sun dry or use mechanical driers or both.
Drying has to be carried out quickly to avoid the formation of moulds.
Mills range from simple hullers, with a throughput of a couple of tonnes a day, that simply remove the outer husk, to enormous operations that can process 4,000 tonnes a day and produce highly polished rice.
A good mill can achieve a paddy-to-rice conversion rate of up to 72% but smaller, inefficient mills often struggle to achieve 60%.
These smaller mills often do not buy paddy and sell rice but only service farmers who want to mill their paddy for their own consumption.