To make rice white, it is first hulled, as all rice must be, then the kernels are polished or scoured to remove the bran and the germ. The rice will then cook faster, be more tender, and have a cleaner, lighter taste. It will also have a far longer storage life, which was a very important factor in the lives of ordinary people.
Many brands of white rice sold now are enriched to restore some of the nutrients — just as white flour is enriched.
White Rice can come in long, medium or short grains.
Store in a sealed container indefinitely.