The difference between brown
rice and white rice is not just
color. Milling is the process
that creates the difference
between brown and white rice. A
whole grain of rice has several
layers. Only the outermost
layer, the hull, is removed to
produce what we call brown rice.
If brown rice is further milled
to remove the bran and most of
the germ layer, the result is a
whiter rice. Milling removes
both the husk and the bran layer
of the kernal. Through the
milling process, brown rice
becomes White rice.
However, consumption of brown
rice is low, despite its
nutritional value, because it
takes almost one hour to cook
and many people do not care for
the taste and texture.
Unfortunately, once the husk is
removed from rice, the bran
layer starts going rancid and
this contributes to the bitter
taste of brown rice. But, Brown
rice must be introduced in the
diet
because it is important for the
health. With brown rice we can
make many rice recipes with low
calories.
Brown
rice is an excellent, more
nutritious alternative to
regular white rice. Brown rice
has grown in popularity as
consumers have learned of the
health benefits of this staple
food. Brown rice digests more
easily than white rice as the
fiber rich rice bran remains.
Brown rice has a more chewy
consistency and a slightly nutty
flavor. Long Grain Brown Rice
retains the natural oils,
proteins and vitamins that are
otherwise lost in the processing
of white rice
While Brown Rice is superior to
white rice nutritionally, it
does have one major drawback.
The rice bran that is removed to
produce white rice remains in
brown rice. Rice bran contains
oils, essential fatty acids, and
fiber that will cause brown rice
to go rancid in about 6 months
to a year. Brown rice is
excellent for daily use, but
does not make a good long term
storage food.
However, consumption of brown
rice is low, despite its
nutritional value, because it
takes almost one hour to cook
and many people do not care for
the taste and texture.
Unfortunately, once the husk is
removed from rice, the bran
layer starts going rancid and
this contributes to the bitter
taste of brown rice. But, Brown
rice must be introduced in the
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