Paddy rice is the individual rice kernels that are in their natural, unprocessed state. Sometimes referred to as rough rice, paddy rice is harvested directly from rice fields or rice paddies and transported to a processing site. As part of the processing, the protective hull is removed, leaving only the actual rice kernel for consumption.

Unlike some of the protective hulls found in many natural foods, the hull on paddy rice is not edible. There is no nutritional value of any import to be extracted from the hull, and thus no reason to attempt to process the hull is any sort of mass production process. Until the hull is removed, the rice gathered from a rice paddy or rice field cannot be cooked and consumed, as the hull is extremely tough and would inhibit any attempts to cook the kernel.

All types of rice begin life as paddy rice. This includes the highly nutritious brown rice varieties. The harvested rice kernels begin processing with the removal of the hull. Every one of the brown rice products enjoyed by many consumers is simply rice that has been harvested from the hull and has not been subjected to intensive processing. White rice products go on to a more comprehensive processing in order to obtain the bright white appearance that is enjoyed by many consumers.

While paddy rice is not considered proper for human consumption, it is not unusual for the harvested rice to be left intact for an extended period of time. By leaving the sturdy hull on the paddy rice, it is possible to store the kernels for several months without incurring any product losses due to spoiling or infestation. Most manufacturers of rice products prefer to wait until the actual processing to remove the hulls, thus ensuring the freshness of the finished product. However, there are a few places around the globe where it is possible to purchase paddy rice and perform the threshing process in a home environment.