White Rice

White rice is rice with the bran and germ removed, leaving polished, pearlescent grains. It cooks to tender, fluffy kernels with a mild, slightly nutty taste; its starch makes it adaptable to pilaf, fried rice, congee, and sushi styles. Sold as long-, medium-, and short-grain, including jasmine, basmati, parboiled, and instant forms.

Domesticated in Asia, white rice became widespread as milling removed outer layers for storage and texture; it now anchors cuisines across East, South, and Southeast Asia and much of the world. Modern mills hull, polish, and sort grains by length and quality.