The preference for white rice over brown rice in Chinese cuisine is influenced by several factors, including taste, texture, and cultural traditions. White rice has a softer texture and a more neutral flavor, which makes it more versatile and appealing in various dishes. It also cooks faster and has a longer shelf life than brown rice. Culturally, white rice has been a staple for many centuries and is often associated with prosperity and purity (12).
Historically, the milling process that produces white rice removes the bran and germ, which leads to a more refined product that is easier to store and less likely to spoil. In addition, white rice is gluten-free, which makes it a suitable option for those with gluten sensitivities (9). Despite the nutritional benefits of brown rice, these practical and cultural factors have contributed to the widespread preference for white rice in China.