Filling: Rice

Rice is a grain that is a staple food for more than half of the world's population. It is grown in flooded fields, called paddies, in many parts of the world. After harvesting, the grain is milled to remove the husk, bran, and germ, resulting in white rice.

Rice is commonly used as a carbohydrate source in meals, providing a neutral flavor and a soft texture. It is found in a wide variety of dishes, from side dishes and main courses to desserts and snacks. Manufacturers use it as a base ingredient, a filler, or a thickener in many processed foods.

Rice is generally recognized as safe (GRAS) by the FDA. It is a good source of carbohydrates and provides some B vitamins and minerals. White rice has had the bran and germ removed, which are the parts containing the most fiber and nutrients. Brown rice, which retains these parts, is a whole grain and a better source of fiber. Some concerns have been raised about arsenic levels in rice, particularly in certain varieties and growing regions. Regulatory bodies like the FDA monitor these levels.