Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice

► The folic acid content of rice was influenced by the degree of milling. ► The lightness of rice was negatively correlated with its folic acid content. ► The fatty acid composition did not differ as a function of the degree of milling. ► The rice milled to an 8, 10, 12 and 14% degree of milling showed similar hardness. ► Consumers should increase the brown rice or even slightly milled rice consumption.