Is White Rice Good For You?
The harvested kernels (seeds) of the rice (also known as paddy) are first milled using a rice huller to remove outermost inedible layer, the hull (chaff, husk). At this point in the process, the product is called brown rice.
The milling is continued, to remove the bran layer and the germ, leaving mostly the starchy endosperm and thereby creating white rice.
After milling, white rice is polished, resulting in a seed (mainly the endosperm) with a bright, white, shiny appearance. This means that several vitamins, minerals, fatty acids and dietary fibre are lost in the process.
Enrichment of white rice with vitamin B1 (thiamine), B3 (Niacin or nicotinic acid) and iron is required by law in the United States. Enriched rice should not be washed or soaked to avoid leaching out the soluble minerals.
The milling and polishing process alters the flavour, texture and appearance of the white rice and helps prevent spoilage, extend its storage life and reduce cooking time.
White rice is more tasty, is easier to cook but has less vitamins and minerals compared to Brown Rice.