White rice

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

External links

• Food Additive Status List at the FDA

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  Half a cup of rice. Brown rice is the best choice.