Why Are Bran and Germ Removed from Rice? A Comprehensive Guide

December 3, 2025 •

3 min read

Over 90% of rice produced worldwide is grown in Asia, where it has been a staple food for centuries. During processing, the bran and germ are intentionally removed from rice for several key reasons related to storage, flavor, and texture.

Quick Summary

The removal of bran and germ from rice during milling significantly extends its shelf life, improves texture, and meets longstanding cultural preferences for a whiter, milder grain. This process, however, reduces the nutritional content compared to whole-grain brown rice.

Key Points

Extended Shelf Life: Removing the oily germ prevents rancidity, allowing white rice to be stored for years, unlike brown rice which spoils relatively quickly.
Milder Flavor and Softer Texture: The milling process creates a fluffy, soft grain with a neutral flavor, preferred by many consumers for its versatility in cooking.
Meeting Cultural and Market Demand: The long-standing preference for white rice in many cultures, historically associated with higher status, continues to drive market demand.
Nutritional Trade-Offs and Enrichment: While milling removes fiber and many nutrients, most white rice is enriched with vitamins and minerals to restore some of the lost nutritional value.
Easier Digestion for Some: The lower fiber content of white rice can be easier to digest for individuals with certain digestive issues or sensitivities.
Valuable Byproduct: The removed bran is not waste; it is a valuable byproduct used for products like rice bran oil and animal feed.

The Primary Motivations for Refining Rice

Extending Shelf Life to Prevent Rancidity

One of the most significant reasons for removing the bran and germ is to prolong the grain's shelf life. The rice germ is rich in polyunsaturated fats and oils that oxidize when exposed to air, causing rancidity. Brown rice, containing these elements, has a shorter shelf life (around six months at room temperature) compared to white rice, which can last for years after the oily germ is removed. This was particularly important historically before modern storage methods were widely available.

Enhancing Palatability: Texture and Flavor

The bran layer gives brown rice a chewy texture and nutty flavor. The milling process removes these layers, leaving the starchy endosperm for white rice. This results in a softer grain that cooks faster and has a milder flavor, preferred by many globally.

Meeting Market and Cultural Preferences

The preference for white rice is deeply rooted in history and culture, particularly in Asia. Historically, it was seen as a luxury item. Its neutral characteristics also make it versatile for various cuisines.

The Multi-Step Process of Rice Milling

Producing white rice from paddy involves several steps:

Harvesting and Drying: Initial collection and drying of paddy rice.
Cleaning and De-stoning: Removing impurities.
Husking (Dehulling): Removing the outer husk to get brown rice.
Paddy Separation: Separating remaining paddy from brown rice.
Whitening (Milling): Removing bran and germ from brown rice.
Polishing: Giving the rice a white, shiny appearance.
Grading and Sorting: Separating rice by size and quality.
Enrichment: Adding back lost nutrients like B vitamins and iron.
Packaging: Preparing the rice for distribution.

Brown Rice vs. White Rice: A Nutritional and Culinary Comparison


Feature	Brown Rice (Whole Grain)	White Rice (Refined Grain)
Nutritional Profile	Higher in fiber, magnesium, manganese, selenium, and B vitamins.	Lower in fiber and micronutrients, unless enriched.
Fiber Content	Significantly higher, promoting digestive health.	Very low, which can be beneficial for those with digestive issues.
Shelf Life	Shorter, typically 6 months at room temp due to oily germ.	Nearly indefinite when stored properly, with fats removed.
Flavor	Nutty, earthy, and more robust.	Mild, neutral flavor that absorbs surrounding flavors well.
Texture	Chewier and firmer due to the bran layer.	Softer, fluffier, and less resistant.
Cooking Time	Longer due to the intact bran layer.	Shorter, as the grain is softer and cooks faster.
Glycemic Index (GI)	Lower GI (around 50).	Higher GI (around 72), causing a faster blood sugar spike.
Arsenic	Higher levels can accumulate in the bran layer.	Lower levels due to bran removal.

Unpacking the Trade-offs of Bran and Germ Removal

Milling rice results in nutritional trade-offs. The bran and germ are rich in fiber, B vitamins, and minerals. While enrichment adds some nutrients back to white rice, fiber is not restored. Whole grains also contain antinutrients like phytic acid, which is reduced in white rice and can affect mineral absorption. Some individuals find white rice easier to digest due to its lower fiber. Brown rice can also have higher levels of inorganic arsenic in its bran layer. For information on cooking rice to reduce arsenic, see this Healthline article: Brown Vs. White Rice — Which Is Better for Your Health?.

Conclusion: A Balance of History, Preference, and Function

The removal of bran and germ from rice is driven by historical needs and consumer preferences, primarily to extend shelf life and achieve a desired texture and flavor. This process has nutritional implications, leading to the enrichment of white rice. The choice between white and brown rice depends on balancing these factors with dietary needs and personal taste.

Frequently Asked Questions

The primary reason is the removal of the germ during the milling process. The germ contains natural oils that cause brown rice to become rancid over time, whereas white rice, with the germ removed, can be stored for years.

Yes, it removes a significant amount of the grain's fiber, vitamins, and minerals. However, most white rice in the U.S. and other countries is enriched with nutrients like B vitamins and iron to counteract this loss.

White rice has a milder, more neutral flavor and a softer, fluffier texture compared to the chewier, nuttier brown rice. This makes it more adaptable to different dishes and often more palatable to many consumers.

Yes. The removal of the tough outer bran layer from white rice allows it to cook more quickly than brown rice. Brown rice, with its intact fibrous layer, requires a longer cooking time.

The removed rice bran is a valuable byproduct. It is used to produce rice bran oil and is also sold as a dietary supplement or used as animal feed.

Brown rice can have higher levels of inorganic arsenic, which tends to accumulate in the bran layer. This can be a concern for individuals with high rice consumption, though cooking methods can help reduce exposure.

For some people, yes. The higher fiber content of brown rice can sometimes cause digestive discomfort, particularly during flare-ups of conditions like irritable bowel syndrome. White rice is easier to digest due to its lower fiber content.