White rice

Before mechanical milling, rice was milled by a hand pounding technique with large mortar and pestle type devices. Some versions of this improved uniformity of the product, but with mechanical milling much larger quantities were able to be produced. In the late 19th century, different machines were produced such as the Huller & Sheller Mills (1870) and the Engelberg Milling Machine (1890). By 1955, new machinery had been developed in Japan that had significantly improved the quality and output capacity. == Nutritional content ==

{{nutritionalvalue While brown rice and white rice have similar amounts of calories and carbohydrates, brown rice is a far richer source of all nutrients when compared to unenriched white rice. Brown rice is whole rice from which only the husk (the outermost layer) is removed. To produce white rice, the bran layer and the germ are removed, leaving mostly the starchy endosperm. This process causes the reduction or complete depletion of several vitamins and dietary minerals. Missing nutrients, such as vitamins B1 and B3, and iron, are sometimes added back into the white rice, a process called enrichment. Even with the reduction of nutrients, unenriched white rice is still a good source of manganese and contains moderate amounts of other nutrients such as pantothenic acid and selenium. Typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water. == See also ==