Abstract: In order to investigate the effects of different processing accuracy and milling processes on losses and energy consumption due to rice processing, round-grain late-Japonica rice was moderately milled (bran retention of 3.00%-3.50%) and well milled (bran retention of 0.65%-0.75%) to explore grain saving, loss reduction and consumption reduction. For the experimental machine, the medium milled rice reduced the endosperm loss of 1.6-2.76 percentage points, embryo loss of 27.03-34.80 percentage points, and the rate of broken rice of 3.67-17.84 percentage points than that of well milled rice, increased the ratio of germ-remained kernels by 27.00-35.00 percentage points, and saved the unit energy consumption of 1.20 -12.60 kJ/kg. For the medium milled rice, the flow rate of 32.38 kg/h compared with other rice milling techniques to reduce endosperm loss by 0.17-1.30 percentage points, embryo loss by 7.09-12.16 percentage points, and the rate of broken rice by 2.79-8.58 percentage points, and to increase the ratio of germ-remained kernels by 5.75-12.25 percentage points. For the well milled rice, the flow rate of 26.80 kg/h compared with other rice milling processes to reduce the endosperm loss of 0.18-1.58 percentage points, embryo loss of 2.02-4.39 percentage points, and the rate of broken rice of 1.50-19.52 percentage points, and to improve the ratio of germ-remained kernels of 2.00-4.25 percentage points. So not only the degrees of milling but also the technology could lead to different rice processing quality, food quality and energy. For the same degrees of milling, the higher was the flow rate, the lower was the energy consumption. The medium milling of rice through the appropriate technique could achieve the purpose of saving grain loss and reducing energy consumption while maintain high food quality and preserve the volatile components.