1006.30 - Semi-milled or wholly milled rice, whether or not polished or glazed:

This HTS category encompasses semi-milled or wholly milled rice that has undergone further processing to remove bran layers and/or polish the surface. This includes rice that has been polished to a white sheen or glazed for aesthetic appeal and preservation. The key characteristic here is the significant removal of the outer layers of the rice grain beyond the husk, resulting in a whiter and often smoother texture.

It is important to distinguish this category from its siblings. Unlike 1006.10 (Rice in the husk), this rice has had its husk removed. Furthermore, it differs from 1006.20 (Husked (brown) rice), which retains more of the bran layers. It is also separate from 1006.40 (Broken rice), which specifically refers to rice grains that are fractured.

Within this category, further subdivisions exist to account for specific processing treatments. Subcategory 1006.30.10 covers parboiled rice, a method involving boiling the rice in its husk before milling, which gelatinizes the starch and alters its cooking properties. Subcategory 1006.30.90 captures all other semi-milled or wholly milled rice that does not fall under the parboiled designation, encompassing various polishing and glazing techniques.