Rice grains from which the inedible husk has been removed, the first stage of rice milling. Also called brown rice at this stage when the bran layers remain, loonzein represents paddy rice stripped of its tough outer hull but otherwise intact. The term appears in older English writing on rice processing, reflecting the trade vocabulary of the era. Removing the husk makes the grain edible while preserving the nutrient-rich bran and germ beneath. Further milling produces white rice by stripping those layers away. Understanding these stages matters because each step of processing changes the rice’s nutritional value, cooking behaviour, and storage life.