semi-milled rice In Italy, semi-milled rice is called semi-lavorato; in Japanese, it’s haigamai. Semi-milled rice is a wonderful compromise for those who like more taste of the grain and a more nutritious rice than milled white rice, but don’t like the very chewy texture of many brown rices. Semi-milled rice is probably very like the rice that was eaten by many rice eaters throughout the world until the advent in this century of mechanical rice milling and polishing. Milled and polished rice is very white and has no trace of the bran left on it. Semi-milled has flecks of bran still clinging to the grain, and may still have the germ attached. Many of the “new rices”—that is, rices now becoming available to North American consumers—are semi-milled or lightly milled: rosematta, Bhutanese red, and Lowell Farms Jasmine are several that come to mind.
