White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
Eight white rice variants were developed through the crossing of a wild rice (Oryza rufipogon) as the donor parent with MR219, a Malaysian high yielding rice cultivar as the recipient. All variants show variable higher yield with high nutrition value.