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'''White rice''' is a type of [[rice]] that has had its [[husk]], [[bran]], and [[germ]] removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

The milling and polishing processes both remove important nutrients. A diet based on unenriched white rice leaves many people vulnerable to the neurological disease [[beriberi]], due to a deficiency of [[thiamine]] (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.

White rice may also be buffed with glucose or talc powder (often called polished rice, though this term may also refer to white rice in general), parboiled, or processed into flour. White rice is often used in Asian cultures.

== Health effects ==
White rice is the most commonly consumed type, but brown rice is widely recognized as a healthier option. Many people prefer brown rice for this reason.

== See also ==
* [[Brown rice]]
* [[Rice hulls]]
* [[Rice polishing]]
* [[Rice bran]]
* [[Rice germ]]
* [[Rice diseases]]
* [[Rice production]]

== References ==
<references />

== External links ==
* [https://www.fda.gov/food/food-additives-petitions/food-additive-status-list Food Additive Status List] at the [[Food and Drug Administration|FDA]]

[[Category:Rice]]
[[Category:Staple foods]]
[[Category:Cereal grains]]
[[Category:Asian cuisine]]

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White rice - Revision history

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