TECHNICAL REQUIREMENTS 3.1 Milled, White Rice. 3.1.1 Milled white rice (the hulls and at least the outer bran layers have been removed), of type long grain and medium grain, shall be as defined in the USDA United States Standards for Milled Rice, dated November 2009 or latest revision. 3.1.2 Milled white rice shall be Grade U.S. No. 3 or better. 3.1.3 Milled white rice shall be enriched as defined in 21 CFR §137.350, Enriched Rice. 3.2 Parboiled, White Rice. 3.2.1 Parboiled white rice (milled rice in which the starch has been gelatinized by soaking, steaming, and drying), of type long grain and medium grain, shall be as defined in the USDA United States Standards for Rice, dated November 2009 or latest revision. 3.2.2 Parboiled white rice shall be produced from Grade U.S. No. 3 or better. 3.2.3 Parboiled white rice may have up to 0.5% non-parboiled rice. 3.2.4 Parboiled white rice shall be light or standard color. Dark parboiled rice is not acceptable. 3.2.5 Parboiled white rice shall be enriched as defined in 21 CFR §137.350, Enriched Rice. 3.3 Brown Rice. 3.3.1 Brow rice (kernels of rice from which the hulls have been removed), of type long grain and medium grain, shall be as defined in the USDA United States Standards for Brown Rice for Processing, dated November 2009 or latest revision. 3.3.2 Brown rice shall be Grade U.S. No. 3 or better, except that the rice may contain up to 4 percent broken kernels.
