White Rice

White rice is mainly composed of carbohydrates, and 98% of it is completely digested and converted into energy, making it a very efficient source of energy. It also contains small amounts of protein, dietary fiber, B vitamins, and minerals such as magnesium. When white rice is cooked with water, it becomes 2.1 to 2.3 times heavier. Because white rice is primarily eaten in large portions at one time (about 150g per bowl after cooking), it is also a source of protein, dietary fiber, and vitamin B1.
Eating rice with meat or soy products, which are rich in lysine, increases the absorption of nutrients.  Vitamin B1, which supports carbohydrate metabolism, is mainly found in the germ of the rice. But as white rice has the germ scraped off, eating it with pork or eggs, which are rich in vitamin B1, helps with carbohydrate metabolism. Staple foods such as bread and noodles contain salt, but white rice does not, so if salt is of concern, it is a good idea to choose white rice as your staple food.

Can be stored at room temperature in a cool, dark place when uncooked. Place 2-3 dried chili peppers together in the container as an insect repellent. Cooked white rice can be stored in the freezer for around 1 month if wrapped in separate small portions with plastic wrap or placed in an airtight container.

Japan's culture of eating rice stretches back to ancient times, but polished white rice was only introduced in the Nara period (710-794). It was a high-class food reserved for the nobility during this period in Japan, while the general population ate rice with a lower degree of polishing or mixed with millet.