...Rice is a grain that is used across the world. It is roughly 5mm in length and white. Some varieties of rice are thin, while others are more rounded and fat. Rice is a starch and when uncooked it is dry and hard. Many of these tiny grains are needed to make one serving size. White rice has the hull, bran and cereal germ removed. When cooked, rice becomes soft while still holding its form. The flavor of rice is mild, and bland. It goes well as a side dish to spicier items and is incredibly versatile as an appetizer, main course and even dessert.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.