White rice refers to a number of different types of rice that have been scoured to remove the husk, bran and part of the germ, producing a white coloured grain. Although this strips the rice of some of its nutrients, white rice cooks twice as fast as brown rice, producing tender and fluffy grains, ideal for serving as a side dish or as an ingredient for a wide variety of main dishes. Some producers sell enriched white rice, which restores some of the nutrients.
White rice may be long, medium or short-grained; varieties include jasmine rice, risotto rice, Basmati rice and Patna rice.
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