White rice is milled to remove the hull and bran coating. Vitamins and minerals are then added to most white rice to replace nutrients lost in the milling process.
White rice is available in three grain sizes: long, medium and short. Long-grain rice is long and thin, and the grains remain separate when cooked, making it the perfect choice for pilafs. Medium-grain rice is plump (but not round) and slightly more moist and tender than long-grain rice when cooked. Long or medium-grain white rice may be used when a recipe calls for regular white rice. Short-grain rice has almost round grains that have a higher starch content than the long or medium varieties. When cooked, short-gran rice tends to be softer, stickier and more moist. It is the preferred rice in Asia because it's easy to eat with chopsticks.