White rice and brown rice often come from the same plant; the difference lies in the processing. A whole grain of rice consists of three main parts: the hull (the outer layer), the bran (the fiber-rich layer), and the endosperm (the starchy center). Brown rice is a 'whole grain' because only the inedible hull is removed. White rice is further processed to remove the bran and the germ, leaving only the endosperm. While this makes white rice cook faster and last longer on the shelf, it removes many vitamins, minerals, and fiber. This is why many countries require white rice to be 'enriched' with B vitamins and iron after processing to replace lost nutrients.