The Different Rice Production Processes
White rice has the hull and bran removed during the polishing process, diminishing its nutritional content but refining its taste. In the USA, for example it is required that this rice to be generally enriched by law, with nutrients like riboflavin, calcium, niacin, and iron added.
Brown rice has just the hull removed, so it has more fiber and nutrition value.
Parboiled Rice, also known as Converted rice, is boiled or steamed before it is polished, which makes some vitamins and minerals to be absorbed from the bran and hull into the kernel. This type of rice is higher in nutrients than plain white rice in at least three times.
Wild rice is not a grain, but a seed of a grass native to North America and also existent in other parts of the world.
The main importance of this is to know that when rice cooks, the heat, and liquid start permeating the surface of the rice. The starch molecules inside the rice grains start breaking down and absorb water to form a gel. The type of starch in the rice determines whether it will be fluffy or sticky.