Rice

Regular milled white rice has been milled to remove the outer bran coating. This process removes some vitamins and minerals, but it produces a white, lighter-textured product most people prefer. White rice appears in several forms:

• Enriched rice has received a coating of vitamins to compensate for some of the nutrients lost in milling.
• Short-grain and medium-grain rice have small, round kernels that become sticky when cooked. They are used for such preparations as rice pudding and rice molds. In addition, the regular boiled rice used in Japanese cuisine for everyday eating and for making sushi is short-grain rice.
• Long-grain rice has long, slender grains that stay separate and fluffy when properly cooked. It is used for side dishes, entrées, casseroles, and so on.