Nutrient content and distribution in a low-protein (7.5 %) rice and a high-protein (10.8 %) rice were studied by analysing successive abrasive milling fractions of brown rice. Non-starch constituents decreased from the surface to the centre of the grain in both rices, except that the highest protein fraction in high-protein rice was the subaleurone layer. Starch and amylose contents of starch increased progressively from the surface to the centre of the grain and were lower in high-protein grain. Although this low-protein rice had lower total ash content than the high-protein rice, other samples of the same low-protein rice had comparable ash content to the highprotein rice. Glutelin accounted for 87-93% of milled rice protein. Protein and protein bodies of the sub-aleurone layer and inner endosperm have similar aminograms, and electrophoretic patterns using analytical and SDS-polyacrylamide disc gels.