The rice shali grain, harvested from the fields for rice production, is processed by two methods: (1) polishing, which employs a mechanical technique; and (2) hulling, a method used in Kyrgyzstan. The most significant difference between hulled and polished rice is that the former retains higher levels of protein, fiber, thiamine, and niacin. During hulling, the rice shali grain remains undamaged and preserves its original appearance and chemical composition. Under natural climatic conditions, the harvested rice plants—with their panicles—are bundled into heaps and allowed to warm naturally for two to twelve days or more, depending on the moisture content of the stems and the ambient temperature. In other words, a natural fermentation process occurs. During this process, the starch contained in the rice shali grain breaks down into micro- and macronutrients as well as amino acids beneficial to the human body. Additionally, certain physiological and biochemical changes occur within the grain, enhancing its quality—an effect that largely depends on the duration of fermentation. Simultaneously, the color of the rice shali grain changes to brown, and the rice acquires a glassy appearance with dark-brown streaks. Afterward, combine harvesters thresh the grain for subsequent sun drying and husk removal by hulling on special antique water-driven milling complexes known as “Ak-zhavaz.”