Heading 1006 is broken down into four subheadings.
1006 10 - Rice in the husk (paddy or rough)
Rice which has retained its husk after threshing is referred to as paddy or rough rice. This means that the rice grains are still tightly enveloped by the husk.
1006 20 - Husked (brown) rice
Husked (brown) rice from which only the husk has been removed. Brown rice is unpolished rice, which has been milled to remove the hull from the kernel but retain the rice bran layer and the germ, which give it a nutty flavour and chewy texture. Long grains of brown rice tend to be less fluffy and tender, and short grains less sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ).
Examples of rice falling within this definition are those with the commercial descriptions 'brown rice', 'cargo rice', 'loonzain' and 'riso sabamato'. Husked brown rice (cargo rice) which although the husk has been removed by mechanical hullers, is still enclosed in the pericarp. Husked rice almost always still contains a small quantity of paddy.
1006 30 - Semi milled or wholly milled rice, whether or not polished or glazed
Rice can also be milled to remove the pericarp (the outer layer of the rice which is still present in brown rice). Rice of this sort has either been semi-milled or wholly milled (also referred to as bleached rice).
Semi-milled rice is consists rice from which the husk, part of the germ and the whole or part of the outer layers of the pericarp, but not the inner layers, have been removed.
Wholly milled rice consists of whole rice from which the pericarp has been completely removed by passage through special tapering cylinders. Wholly milled rice can also be polished and subsequently glazed in order to improve its appearance. The polishing process (which is designed to embellish the mat surface of the plain milled rice is carried out in brush machines or 'polishing cones'. Glazing consists of coating the grains with a mixture of glucose and talcum in special glazing drums. The heading also includes 'Camolino' rice, which consists of milled rice coated with a film of oil.
Rice can also be referred to as parboiled. This means that the grains of rice, whilst still in the husk and before any other process has been carried out (e.g. husking, milling, etc), has been soaked in hot water or steamed and then dried. The grain structure of parboiled rice is only modified to a minor extent by the process it has undergone and is not classed as cooked rice. Such rice, after milling, polishing, etc, takes from 20 to 35 minutes to cook fully. Parboiled rice is usually puffed in appearance. Uncle Ben's ® is a well-known brand.
1006 40 - Broken rice
Broken rice is damaged white rice, broken during processing. During the milling process grain fragments, the length of which does not exceed three quarters of the average length of the whole grain, are separated from the white rice, whose shape remains intact. This is classed as broken rice. A grain of broken rice gives a low fibre texture and low nutrient level, while retaining its high energy. Broken Rice contains more grain fragments within the grain. This type of rice is of a lower quality and is usually used for baby formulas, rice cereals, pet foods, rice wine and rice flour, as well as pre-package or canned goods.
Exclusions from 1006
Heading 1006 only includes rice in an uncooked and unproecessed state. This means that products from the milling of rice are excluded and are classified in chapter 11.
Heading 1006 also excludes rice which has been submitted to a treatment which has considerably modified the grain structure. Pre cooked rice consisting of worked grains which have been either fully or partially cooked and then dehydrated fall in heading 1904. Partially pre-cooked rice takes 5 to 12 minutes to prepare for consumption, whereas fully precooked rice needs only to be soaked in water and brought to the boil before consumption. 'Puffed' rice obtained by the swelling process and ready for consumption is also classified in heading 1904. See the level in this guide on classifying cooked rice.