|
|
 |
|
|
|
|
|
|
|
White Rice versus Brown Rice By Melissa J Wantuck  |
| |
 Our health section is exploring various foods we eat that involve various terms and varieties. Rice is one of these foods that has many terms associated with it and various processes to get the rice from the field to our tables that are both good and bad and bad for us.
Brown and White, and Wild
There are two types of rice: brown and white. Both come from rice plants which are mainly cultivated in South Asia and parts of Africa where they originated. Today, over 100 countries farm various varieties of rice plants.
Brown rice and white rice are different in how they’re milled. When rice is first harvested, it is removed from its husk. Brown rice is the result of this. To get white rice, the bran of the rice is removed leaving the white endosperm. Next, the white rice is polished and hardened by rolling and beating it, sometimes involving chemicals, giving white rice its gleaming “clean” look.
Wild rice hasn’t been included because it is not rice, but seeds of wildflowers native to North America. Wild rice is a healthy food, it’s just not a rice.
Enriched or Fortified
The problem with the extensive processing of white rice is the removal of many of its nutrients. The bran of the rice contains the protein, which is one of the healthiest proteins in the grain family. Much of the fiber and various other nutrients including Thiamin, Riboflavin, Niacin, Vitamin E, Vitamin B6, Potassium, Magnesium, and Iron, are also removed during the processing of white rice. To compensate for the loss of nutrients, “enriched” or “fortified” artificially with some of the lost nutrients.
Storage
The shelf life of brown rice is shorter than that of white rice. The processing white rice goes through hardens it resulting in it lasting longer. Despite the differences, both should be stored in airtight containers for maximum shelf life.
Gluten Free
Rice is a grain but unlike wheat, it doesn’t contain gluten so individuals who have to eat a gluten-free diet can use rice towards their wheat intake. There is a type of rice called Glutinous rice but not because it contains gluten. Glutinous rice is also called sweet rice, sticky rice, waxy rice, and pearl rice. It is a short-grain rice that is stickier when cooked than most other types of rice.
Long, Medium, and Short Grain
Like any plant, rice plants come in different varieties. One characteristic that separates varieties is the length of the grain. There are three lengths: long, medium and short. The health benefit associated with grain length is the longer the grain, the healthier the rice. Shorter-grain rice is starchier so if your diet should be starch-free or kept to a minimum, choose long-grain brown rice.
Instant Rice
Instant, or Minute, rice is simply rice that has been partially cooked before packaging so you can prepare it faster.
Varieties
Common varieties of rice are Basmati, Black, Jasmine, Della, Kalijira, Rissotto, and Carolina rice. These are just a few and to learn more about some of these and find some recipes for preparing them with your meals, check out www.ricegourmet.com.
|
|
|
|
|
|
|
|
|
|
|
|
|