A regular food-safe container with a snap-on lid is perfect to put everything in while polishing your rice. Glucose and talc powder are easily found at many bulk food stores. Modern Day Rice：These days, many people do not polish their rice as there is no need for it. When going to the grocery store and buying rice, the product is already coated in nutrients and polished by rice polisher. Thus there is no real need for many to carry on this practice.
Rice is the primary cereal of regular diet and one of the highest cultivated food crops in the world. It is the main staple food for half of the world's population, predominantly in developing countries. As a result of the high consumption and main source of carbohydrates, minerals, vitamins and bioactive components, rice represents an appropriate vehicle for nutrient delivery to these populations. In a nutritional point of view, rice flour is a chief ingredient in numerous traditional foods, which is possibly due to the absence of gluten, low amount of calcium and allergenic proteins. There are numerous factors which are known to affect the nutritional value of rice such as rice genotype, agronomic and cultivation condition, storage and processing.
Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conventional food processing technologies. Application of enzyme for depolymerisation of carbohydrates present in bran layer of grain is becoming an efficient method for phenolic mobilization and dietary fiber solubilisation. To emphasizes deep insights about the application of enzyme as an alternative technology for cereal grain processing to improve the product quality while forbidding the nutritional losses in an eco-friendly manner.
Rice was not always as 'clean' as it is today. Modern processing techniques remove impurities and excess starch. Some rice is 'polished,' mainly for appearance. Water 'polishing' is the common method used today in the U.S., rather than polishing by adding talc, glucose, starch, etc. Some enriched white rice should not be rinsed. (70% of white rice consumed in the U.S. is enriched). Certain types of rice from other countries may have excess powdered starch clinging to the grains due to more primitive milling techniques or equipment, and some may be coated with china-zjlg paddy separator, glucose, starch, or other coatings to improve appearance. These rices need rinsing.