Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water

► Rice may be milled to lower degrees without affecting rice cooking characteristics. ► Parboiling reduced cooking behavior differences between milled and brown rice. ► Non-parboiled milled rice required less cooking energy than parboiled milled rice. ► Non-parboiled brown rice required more cooking energy than parboiled brown rice.