Rice is the largest staple food species in China, which is closely related to national health. For a long time, it is common to over-process rice which caused serious nutrition loss since pursuit of taste and appearance quality. Because rice bran is rich in nutrients, the milling degree of rice has a significant impact on the nutritional value of rice. Milling process and milling degree will also affect flour properties, and cooking and sensory quality of cooked rice. The effects of milling degree on nutrient content, flour properties, cooking and sensory quality of rice were summerized in order to provide references for the proper processing and milling of rice.