White rice that has been coated with elements such as iron, niacin, thiamin, and folic acid that were lost during the first processing of the rice. Despite the fact that it replaces some vitamins and protein, enhanced rice is not as healthy as whole grain brown rice. Rice that has had the germ and bran removed from its kernel and which is then treated with oil or carbon dioxide to increase its volume is known as white rice. The main advantage is that it can be stored for longer periods of time without going bad. The most common methods used by manufacturers to enrich rice are carbonating, ferrating, and foliating. With carbonating, carbon dioxide is forced into the cooked rice while still hot, which causes the grains to swell without changing their original shape. This process removes about 70% of the rice's oxygen content and leaves it susceptible to bacteria growth. Carbonated rice should be consumed within one month of production. Foliation involves spraying rice with water and applying pressure to remove the outer layers of the kernel. This method reduces the overall weight of the grain but doesn't remove any parts of the rice that aren't broken down by other processes. Foliate rice should be consumed within six months of production. Fermentation involves mixing cooked rice with yeast or sugar and allowing the mixture to sit for several hours to days before drying it in pans or under heat lamps.