White & Sweet Rice

Rice is a grain, a staple food for much of the world's population. White rice has had its outer layers (bran and germ) removed, while sweet rice, also known as glutinous rice, is a type of sticky rice with a high starch content. Both are grown from plants in the Oryza genus.

Rice flour and starches are used in baking and processed foods as thickeners, binders, and to improve texture. They are common in gluten-free products, batters, and as a source of carbohydrates. Sweet rice flour is particularly valued for its ability to create a chewy or sticky texture.

Rice and rice derivatives are generally recognized as safe (GRAS) by the FDA for use in food. They are a primary source of carbohydrates. Regulatory bodies like JECFA and EFSA have evaluated various rice products and derivatives. While rice is a staple, concerns about arsenic levels in rice have been raised, and the FDA provides guidance for consumers to minimize exposure.