Processes Involve in Milling Rice.
1. Sundrying
2. Threshing
3. Winnowing
4. Parboiling
5. Hulling
6. Polishing

1. Sun drying: This is done immediately after harvesting for three to four days.
2. Threshing: This is the seperation of the grains from the stalk by either beating with stick, treading with feet or by use of mechanical threshers.
3. Winnowing: After threshing, the chaff or unwanted dust and remains of stalks are removed. This is a fanning operation usually done by throwing the grains in the air to blow away the dust and other residues. After winnowing, the grains of rice remain enclosed by the husk to form what is called PADDY.
4. Parboiling: This process is used to reduce the breakage of grains during pounding. It also brings some vitamins to the outer layer of the grains and it also reduces the labour required to remove the husks. The paddy rice is heated by putting it into boiling water for about 12-15 hours. The rice swells and the husks are forced apart. The parboiled rice is now sun-dried.
5. Hulling: This is the removal of the husks from the grains. The grains. The grains are pounded gently to remove the expanded husks. The husks are then seperated from the rice by winnowing.
6. Polishing: In some cases, the paddy rice is threshed by machine and polished. Polishing involves the use of specially designed machines to remove husks and other layers covering the grains. The portion removed is known as RICE BRAN which is very rich in protein and vitamins. Consumption of polished rice may cause vitamin deficiency disease called BERI BERI due to the removal of the bran rich in protein.

Finally It is ready for selling or cooking.


Storage: Rice can be stored as paddy rice or in processed form in silos or jute bags



http://www.agricinfo.com/2016/08/how-to-mill-rice-easily-at-home.html#more

Reminds me of my days of rice farming.