A basic long grain, white rice is widely used. It has been milled to remove its outer husk and polished to eliminate any bran remnants, resulting in fewer nutrients than brown or red rice. When cooked, white rice stays fluffy and separates easily. Highly versatile, you can enjoy it in pilafs, as part of a salad, or topped with chicken, meat, or vegetables. Day-old cooked white rice is primed and ready for you ginger fried rice, too. Just saying.
