Previous | Next

Though it has become fashionable to slag regular white rice, it is generally what is meant whenever a recipe calls for rice, or whenever someone says rice: in fact, it remains the most preferred rice in the world, east and west, just as it has always been.

To make rice white, it is first hulled, as all rice must be, then the kernels are polished or scoured to remove the bran and the germ. The rice will then cook faster, be more tender, and have a cleaner, lighter taste. It will also have a far longer storage life, which was a very important factor in the lives of ordinary people.

Many brands of white rice sold now are enriched to restore some of the nutrients -- just as white flour is enriched.

White Rice can come in long, medium or short grains.

Storage
Store in a sealed container indefinitely.

Also called:

Other entries for: Rice

Brown Rice, Converted Rice, Cream of Rice, Instant Rice, Long-Grain Rice, Medium-Grain Rice, Paella Rice, Rice Milk, Rice, Risotto Rice, Short-Grain Rice, White Rice, Wild Rice

Other entries for:

Grains
Amaranth, Barley, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat