Brown rice turns white through a milling process that removes its outer layers. This process strips away the bran and germ, leaving only the starchy endosperm.
Essentially, white rice is brown rice that has been processed. Here's a breakdown:
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Brown Rice Composition: Brown rice consists of:
- Bran (outer layer)
- Germ (nutrient-rich core)
- Endosperm (starchy part)
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Milling Process: To create white rice, manufacturers use milling machines to:
- Remove the bran layer.
- Remove the germ.
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Resulting Product: The result is white rice, which is primarily composed of the endosperm. This process gives it a whiter color, a milder flavor, and a longer shelf life.
| Feature | Brown Rice | White Rice |
|---|---|---|
| Outer Layers | Bran and Germ present | Bran and Germ removed |
| Main Component | Bran, Germ, and Endosperm | Primarily Endosperm |
| Color | Brown | White |
| Flavor | Nutty, Earthy | Mild |
| Nutritional Value | Higher (more fiber, vitamins, minerals) | Lower (some nutrients are lost in milling) |
| Shelf Life | Shorter | Longer |
The milling process effectively transforms brown rice into white rice by removing the outer, nutrient-rich layers and leaving behind just the starchy core. This results in the change in color, flavor, and nutritional profile.
