Rice is a wonderfully versatile grain that complements practically any food. It's also gluten-free, making it an ideal choice for people with celiac disease or gluten sensitivity.
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White rice is categorized primarily by size and processing method. Long-, medium- and short-grain are the main size types. Long-grain white rice is typically less starchy and heavy, short-grain is stickier and heavier and medium-grain falls in between the two.
The milling or processing method helps define rice as well. White rice is polished, with all the bran, germ and most of the nutrients removed. In most instances nationwide, white rice has been enriched with the lost vitamins and minerals.
Some popular types of white rice in the U.S. include the following:
- Arborio: A round, short-grain starchy white rice that is traditionally used to make risotto.
- Basmati: An aromatic rice with a light flavor and texture.
- Sweet: A very sticky short-grain rice typically used to make sushi.
- Jasmine: A long-grain, soft-textured, aromatic rice.
White Rice Nutrition Facts
A half cup of cooked white rice is equal to a single serving. A half cup of white rice contains:
- Calories: 103
- Total fat: 0.2 g
- Cholesterol: 0 mg
- Sodium: 0.8 mg
- Total carbs: 22.3 g
- Dietary fiber: 0.3 g
- Sugar: 0.1 g
- Added sugar: 0 g
- Protein: 2.1 g
White Rice Macros
- Total fat: A one-half cup serving of white rice has 0.2 grams of total fat, which includes 0.06 grams polyunsaturated fat, 0.07 grams monounsaturated fat, 0.1 grams saturated fat and 0 grams trans fat.
- Carbohydrates: A one-half cup serving of white rice has 22.3 grams of carbohydrates, which includes 0.3 grams of fiber and 0 grams of naturally occurring sugar.
- Protein: A one-half cup serving of white rice has 2.1 grams of protein.
Vitamins, Minerals and Other Micronutrients
- Manganese: 16% of your Daily Value (DV)
- Folate (B9): 11% DV
- Selenium**:** 11% DV
- Thiamin (B1): 11% DV
- Niacin (B3): 7% DV
- Copper: 6% DV
- Pantothenic Acid (B5): 6% DV
- Iron: 5% DV
- Vitamin B6: 4% DV
- Zinc: 4% DV
- Phosphorus: 3% DV
- One serving of white rice is not a significant source of magnesium (2% DV), potassium (1% DV), calcium (1% DV), riboflavin (1% DV) or choline (1% DV).
White Rice vs. Other Types of Rice
Health Benefits of White Rice
White rice contains a variety of vitamins and minerals.
1. White Rice Is a Good Pre- and Post-Workout Food
In general, pre-workout fuel and post-workout recovery food is essential.
The Collegiate and Professional Sports Dietitian Association recommends eating 30 to 60 grams of carbs between a half-hour and hour before a workout to sustain your enegy levels — and eating 40 to 80 grams of carbs within 30 to 45 minutes of exercising.
Carbohydrates are particularly important since your muscle stores of the macronutrient are likely down or depleted after a workout.
White rice provides 22.3 grams of carbohydrates per one-half cup serving, which is a good way to get in those carbs in.
2. White Rice Is a Good Source of Manganese
A half-cup of cooked white rice provides 16 percent of your DV of manganese, an essential mineral that plays a vital role in bone health, metabolism and antioxidant function, according to Oregon State University.
Manganese deficiency has been shown to impair bone formation and reduce bone mineral density, according to the National Institutes of Health. The mineral also plays a role in reducing free radicals in the body when it produces energy, according to Oregon State University.
What's more, manganese plays many roles in the metabolism of carbs, proteins and cholesterol. It's vital to everything from detoxing the liver to creating neurotransmitters.
A half-cup of white rice provides 11 percent of your DV for selenium, a trace element. Clinical trials have found selenium to be cardioprotective, per a July 2016 study in PLOS One.
You'll also get 11 percent of your daily requirement for folate in one-half cup of white rice.
Folate may also prove beneficial in preventing heart disease and stroke. Folate supplementation was linked to a 10-percent reduced risk of stroke and 4-percent reduced risk of heart disease, according to an August 2016 study in the Journal of the American Heart Association.
The vitamin plays a role in lowering serum levels of homocysteine, an amino acid that is a risk factor for heart disease.
White Rice Health Risks
1. White Rice and Diabetes
For people with diabetes, portion sizes are key — especially when it comes to foods that contain carbohydrates.
If you have diabetes, it is recommended to track the number of grams of carbohydrate per meal or snack, regardless of the food source.
Since white rice contains carbs, t is recommended that those with diabetes eat carby foods along with dietary fiber as well as protein and/or healthy fat, which helps to slow digestion and keep blood sugar spikes in check.
White rice contains 0.3 grams of fiber and 22.3 grams of carbs per one-half cup serving, so it would be helpful to add vegetables and grilled chicken or fish alongside white rice to make it a balanced meal and avoid blood sugar spikes.
Can White Rice Cause Weight Gain?
Many foods, including grains like white rice, can lead to weight gain if the portion size is not factored into the meal. A one-half cup serving of cooked white rice is reasonable — however, eating one to two cups at once and frequently is not recommended if weight loss is your goal.
Since white rice is a processed grain, it contains less fiber than its whole-grain counterparts such as brown rice. The lack of fiber can potentially cause consitpation.
When you eat white rice, be sure to drink plenty of fluids or choose rice products that are higher in fiber, like brown rice and wild rice, to help curtail discomfort from constipation.
3. Arsenic in Rice
Arsenic is a toxic element that's found in water, soil and rocks, and makes its way into groundwater that's used to cultivate rice, per an October 2011 report in Science of The Total Environment.
However, white rice contains 80 percent less arsenic than brown rice, per Consumer Reports. So make sure to eat white rice in moderation — and limit brown rice even further — to avoid getting too much arsenic in the diet.
Consumer Reports found that white basmati rice from California, India, and Pakistan, and sushi rice from the U.S. has about half of the arsenic of most other types of rice.
Check your rice package to find out where it came from, and opt for choosing rice grown in these areas.
You can also cut the arsenic in your rice by thoroughly rinsing it before cooking.
4. Food Allergies
White rice is generally regarded as safe for most people to consume. The hypo-allergenic nature of rice makes it a commonly recommended grain alternative.
However, there is a a fairly rare allergy called Food Protein-induced Enterocolitis Syndrome (FPIES). This is a food allergy that affects primarily infants and young children and may be triggered by grains such as rice, according to the American College of Allergy, Asthma and Immunology.
Symptoms may include vomiting, diarrhea, dehydration and lack of energy. In many cases, a clinically supervised food challenge may be required to confirm FPIES. In many cases, children outgrow FPIES by three or four years of age.
5. Drug Interactions
There are currently no known drug interactions associated with white rice. Be sure to discuss any medication and food interactions with your health professional.
White Rice Preparation and Useful Tips
White rice is non-perishable and widely available in bulk and packaged varieties.
Be sure to check the dates on any prepackaged rice to ensure freshness and do not buy from bulk if there are signs of moisture or low turnover.
White rice should be stored in an airtight container in a cool, dry place where it can last for up to one year. Cooked rice should be kept in an airtight container in the refrigerator for up to five days.
How to Cook White Rice
- Thoroughly rinse rise and dump the water.
- Place water in a medium-sized pot with a tight-fitting lid. The ratio of rice to water is 1 cup white rice to 1 ½ to 2 cups of water.
- Bring water to a full boil over high heat. Once boiling, add rice, lower heat to a simmer, then cover the pot.
- Do not open the lid for 16 to 18 minutes. Then, open the lid to check on the rice — it may need another minute or two to cook.
- Turn off heat and leave the lid on for a few minutes for the rice to settle and steam.
- Grab a fork, open the lid and fluff prior to serving.
For less sticky rice, rinse the rice before using. Place your uncooked rice in a fine mesh sieve or strainer and rinse with cold water until the water runs clear.
White rice can be used in a wide variety of dishes. Here are some quick serving ideas.
- Add to salads, soups, stews and side dishes.
- Combine with beans and some chopped vegetables and mix in vinaigrette to make a colorful rice salad.
- Make veggie burgers by combining beans, onion, garlic, bell peppers, jalapeno, salt and pepper in a food processor. Place mixture in a bowl with an egg and rice, form into patties, bake and serve with salsa and avocado.
- Use leftovers to make fried rice.
- Serve with stir-fry or braised dishes.
- Try making rice with milk or nut milk with cinnamon, nutmeg, raisins and honey for a delicious dessert or rice pudding.
- Serve with beans and herbs, like cilantro, as a side dish.
Alternatives to White Rice
There are many varieties of rice available. White rice can easily be swapped out for other varieties, including brown, black, wild or red rice.
- My Food Data: “Brown Rice”
- My Food Data: “Wild Rice”
- My Food Data: “White Rice”
- NIH: “Fact Sheet for Health Professionals: Manganese”
- Endocrinology: “Manganese Supplementation Protects Against Diet-Induced Diabetes in Wild Type Mice by Enhancing Insulin Secretion”
- Nutrients: “Selenium and Its Supplementation in Cardiovascular Disease—What do We Know?”
- PLoS One: “Supplementation with Selenium and Coenzyme Q10 Reduces Cardiovascular Mortality in Elderly with Low Selenium Status. A Secondary Analysis of a Randomised Clinical Trial”
- Journal of the American Heart Association: “Folic Acid Supplementation and the Risk of Cardiovascular Diseases: A Meta‐Analysis of Randomized Controlled Trials”
- American College of Allergy, Asthma and Immunology: “Food Protein-Induced Enterocolitis Syndrome”
- Beyond Celiac: "What is Celiac Disease"
- Collegiate and Professional Sports Dietitian Association: "PERFORMANCE NUTRITION INFOGRAPHICS: Tips for Athletic Trainers and Coaches"
- Oregon State University: "Manganese"
- Science of The Total Environment: "High levels of inorganic arsenic in rice in areas where arsenic-contaminated water is used for irrigation and cooking"
- Consumer Reports: "How Much Arsenic Is in Your Rice?"