White rice
White Rice
White rice (/waɪt raɪs/) is a type of rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
Etymology
The term "white rice" is derived from the color of the rice after it has been milled and polished to remove the husk, bran, and germ. The word "rice" itself comes from the Old French ris, which is derived from the Italian riso, from the Latin risum.
Related Terms
- Brown rice: Rice that has only had its husk removed, leaving the bran and germ, giving it a brown color and a nuttier flavor.
- Polished rice: Another term for white rice, referring to the process of polishing the rice to give it a shiny appearance.
- Milling: The process of removing the husk, bran, and germ from the rice.
- Rice bran: The hard outer layer of the rice that is removed during milling.
- Rice germ: The reproductive part of the rice that is removed during milling.
Health Implications
White rice has a higher glycemic index than brown rice, meaning it can cause a faster spike in blood sugar levels. It is also less nutritious, as the milling process removes many of the nutrients. However, it has a longer shelf life and is often preferred for its taste and texture.
Cultural Significance
White rice is a staple food in many cultures, particularly in Asia. It is often served as a side dish or used as a base for dishes with sauce. In some cultures, such as Japan, the word for cooked rice is the same as the word for meal, indicating its central role in the diet.
External links
- Medical encyclopedia article on White rice
- Wikipedia's article - White rice
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