Rice is a staple food that is grown and eaten in many different areas of the world. Worldwide there are more than 40,000 different varieties of rice, of which more than a thousand are found in India alone. The primary difference in these rices is their cooking characteristics, and, in some cases, a subtle flavor difference. From the nutritional standpoint, they are equal, and indeed can often be interchanged in recipes.

White Rice - regular milled or polished - is the most common rice available in long, medium and short grain. The outer husk is removed and and the bran layers are milled off until the grain is white. One cup of uncooked rice will yield 3 to 4 cups of cooked rice in only 15 - 20 minutes of cooking time. Most white rice is enriched, giving it a nutritional value. It is also fat-free and when cooked without salt it is sodium free.