White rice

White rice varieties basically begin as brown rice but are stripped of the husk, bran, and germ during processing (polished grains). The removal of these components from the rice grains allow the rice to cook at a faster rate than whole-grain rice. This advantage makes white rice more popular than brown rice, but since the bran and germ are removed, it is also the least nutritious. White rice is often enriched with nutrients, such as iron, niacin, thiamin, and riboflavin (especially in Western nations), to help restore some of the lost nutritional value. Flour milled from rice contains no gluten, so it is an excellent choice for people who are gluten intolerant.