White rice

White rice consists of rice kernels milled to remove the bran and germ, leaving mainly the starchy endosperm. It cooks into a widely eaten staple food.

Rice: Rice is the edible seed of grasses in the genus Oryza and a staple food for billions of people. White rice is one processed form of rice grain.
Gelatinization: Gelatinization is the heat-driven swelling and structural change of starch granules in water. It transforms white rice’s dry starch into the tender texture of cooked grains.
Rice fortification: Rice fortification adds micronutrients to rice, often by coating or blending enriched kernels with ordinary rice. Fortification can replace some nutrients lost when bran and germ are milled away.
Brown rice: Brown rice is rice whose inedible husk has been removed while the bran and germ remain. It retains the layers removed to produce white rice.
Rice grain: A rice grain is the seed of a rice plant, composed chiefly of an outer bran layer, germ, and starchy endosperm. Milling removes the bran and germ from this seed, leaving its endosperm.
Amylose: Amylose is a mostly linear glucose polymer found in starch. Its proportion helps explain why some white rice cooks fluffy and separate.
Enriched rice: Enriched rice is milled rice to which selected nutrients lost during processing have been added back. It is a widely used form of fortified white rice.
Glycemic index: The glycemic index ranks carbohydrate-containing foods by how quickly they raise blood glucose after eating. White rice varieties differ in glycemic response, which also depends on preparation and serving.
Rice milling: Rice milling removes husks and, for white rice, bran and germ from harvested paddy rice. This process produces the polished kernels called white rice.
Amylopectin: Amylopectin is a highly branched glucose polymer and a major component of plant starch. Its abundance often contributes to the stickiness of cooked white rice.

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