To produce white rice, which component is removed?

Producing white rice involves the removal of the bran, germ, and husk. This process is known as milling.

The husk is the outer protective layer of the rice grain, which is not edible. The bran layer, which is rich in fiber and nutrients, is located just beneath the husk, while the germ is the part of the grain that can sprout into a new rice plant and contains essential fats and nutrients. By removing these layers, white rice has a softer texture and a milder flavor compared to whole grain rice, which retains these components.

In contrast, the endosperm, which is left intact when producing white rice, is the starchy part of the grain that provides the majority of the calories and carbohydrates. While starch is present in the endosperm, it is not removed during the production of white rice, making this choice incorrect. Gluten, on the other hand, is a protein found mainly in wheat and is not relevant to rice production, further confirming that it does not pertain to this question.