Regular long-grain rice has been milled to remove the hull, germ and most of the bran. About 90 percent of the rice produced in the United States is enriched.
White rice is available in both long and short grains.
This process retains more nutrients but hardens the grain, so it takes longer to cook than regular rice. It also removes excess starch, so the grains stay separate after cooking. White, brown and wild rice all are available in this form. Originally from northern Italy, Arborio is preferred for making risotto , a classic rice dish. As it cooks, the rice releases starch to give the dish its distinctive creamy texture.