Long Grain White Rice

Long grain white rice is a type of rice with a long, slender kernel. It is a staple food in many cultures, grown primarily in Asia and the United States. White rice is produced by milling brown rice to remove the hull, bran, and germ, which results in a shorter shelf life but a softer texture and milder flavor.

White rice is commonly used as a side dish, a base for meals, and an ingredient in various prepared foods like rice mixes, soups, and frozen dinners. Manufacturers use it for its mild flavor, fluffy texture when cooked, and ability to absorb other flavors.

Long grain white rice is a source of carbohydrates and is often enriched with B vitamins (thiamin, niacin, folic acid) and iron in the U.S. The FDA considers enriched rice to be safe and nutritious. While rice is not among the ingredients that the WHO/IARC has classified as carcinogenic, some studies have explored potential links between high consumption of refined grains and certain health outcomes, though evidence is mixed. JECFA has evaluated rice and its components.