Whole grain rice is available in an array of colours, including gold, purple, red and black. But probably the most common is brown, which refers to not a selected variety but to the natural color of the grain.
Rice that has been polished together to remove the bran and germ components, leaving only the starchy endosperm, is referred to as white rice. But this cleansing process also removes necessary nutrients. Brown rice has a better amount of fiber than white rice, some B vitamins.1B3B6and B9), magnesium, potassium, and iron. Research shows that switching from white rice to brown rice improves blood sugar levels and helps with weight control.
You can now find a wide range of brown rice in stores, including fragrant, long-grain basmati rice (common in Indian cuisine) in addition to jasmine rice (popular in Thailand and other Southeast Asian countries).
To cook brown rice, mix one cup of rice with about two cups of water (or low-sodium vegetable broth) in a saucepan with a lid. Bring to a boil, reduce heat, and canopy and simmer for 45 to 50 minutes. To save time, cook a big batch and store a household-sized serving within the freezer for several months.
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