嗯，類似Semi brown rice，去除了麩皮保留了胚芽，看這裏。。。

People love white rice for its neutral flavor and quick cooking time. The problem—health wise—is that the grains have been polished to remove the outer husk (aka the bran) and the nutritious, oil-rich germ you'd find in brown rice. Haiga-mai rice, on the other hand, undergoes a special milling process that removes the bran but not the germ, giving it the fast cooking time, tender texture, and easy digestibility of white rice while retaining the nutritious germ of brown rice. Also called semi-polished or half-milled rice, haiga-mai is the best of both rice worlds!

https://www.epicurious.com/expert-advice/japanese-haiga-mai-rice-healthier-alternative-to-brown-rice-and-white-rice-article