White rice is made up of two types of starch: amylose and amylopectin, per North Carolina University. The difference between sticky rice versus white rice is that sticky rice lacks amylose. White rice varieties like the parboiled white rice you might find at your grocery store can have up to 30 percent amylose, which helps the grains separate. Other White Rice Other types of rice contain two types of starch—amylose and amylopectin—and the stickiness of the rice depends on the proportion between the two. While a higher amylose content in long-grain white rice (19 to 23 percent) means it will turn out nice and fluffy, the lower amylose content in short-grain white rice (12 to 19 The FDA tells us the glycemic index of white rice is 73, brown rice is 68 and parboiled rice is 38. Cooking time for converted rice is shorter than that of brown rice but longer than white rice, hence, white rice has the shortest cooking time. Note that the longer the time spent for the rice to cook, the more resistant it becomes to clumping. Cooking tip: To preserve shape, this rice is best when steamed, rather than boiled. Try it: Sushi pizza. Black grain rice: A short to medium-grain rice with a black outer bran layer. High in fibre Parboiling of rice sustains the Thiamine in 70%, Niacin in 28%, Biotin in 49%, and Pantothenic in 25%. As compared to the regular price, parboiled rice contains 60% more micronutrients and vitamins. The rice micronutrients depend on the method of the arsenic level, which increases or decreases significantly. Combine 1 cup (182 grams) of bulgur wheat with 2 cups (475 mL) of water in a microwave-safe bowl. Microwave the bulgur and liquid together for about 3 minutes. Remove from the microwave and let Rice varieties are classified as short-, medium-, or long-grain based on their length-to-width ratio when cooked. Long-grain rice is long and thin (roughly four to five times as long as it is wide), while medium-grain rice is about two to three times as long as it is wide. Short-grain rice is considerably more wide than it is long. The European Commission (EC) proposed a 0.1 mg/kg limit for inorganic arsenic in rice for foods for infants and young children, a 0.20 mg/kg limit for non-parboiled milled rice (polished or white rice), 0.25 mg/kg limit for parboiled rice and husked rice, and a 0.30 mg/kg limit for rice waffles, wafers, crackers, and cakes . qTEo.