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Rice, short-grain white

Ingredients

Japonica rice

Method

NOTE: I have no idea how to do actually get white rice from a rice plant. I'm still figuring out the structure of this project, and right now this feels like it somehow makes sense as a "recipe".
White rice comes from the rice plant, but it requires some additional processing.
First you have to mill the rice, this removes the inedible hull and yields brown rice.
Then you have to remove the bran and germ from the brown rice, and polish it up. This yields white rice.

Notes

White rice has less fibre and fewer nutrients, but it spoils a lot less easily... so during the second half of the 1800s it mostly replaced brown rice. This led to beriberi epidemics throughout Asia.
Even today, some countries require that white rice be enriched with nutrients such as B-vitamins and iron in order to prevent nutrient-deficiency related issues, especially in contexts such as government programs and foreign aid.

Contains

🍚 Rice

Used In

🍚 Rice, short-grain white, cooked

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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  "notes": "*   White rice has less fibre and fewer nutrients, but it spoils a *lot* less easily... so during the second half of the 1800s it mostly replaced brown rice. This led to beriberi epidemics throughout Asia.\n*   Even today, some countries require that white rice be enriched with nutrients such as B-vitamins and iron in order to prevent nutrient-deficiency related issues, especially in contexts such as government programs and foreign aid.\n",
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