I don’t think I’ve ever gone a week without eating rice, in fact it’s a staple for more than half the world’s population.
I always had an idea that brown rice would be better than white but never really confirmed this or knew how much better it was.
Rice is a grain – the seed of a rice plant. Each unpolished grain has a protective husk called the bran, and a germ, from which a young seedling grows.
Rice can be classified in several ways:
Wholegrain or polished: black or brown rice are whole grains with bran and germ intact, while white versions have these removed. Because the bran and the germ are rich in nutrients; black, brown or wild rice are superior nutritionally to white rice, which is little more than pure starch.
Grain shape: long, medium or short grain.
Variety: basmati, jasmine and Arborio are common examples, each with unique characteristics. Brown versions of these are best nutritionally but white basmati deserves a mention because it is much slower to digest than the other white rice varieties. Being less likely to cause spikes in blood sugar, it the best white rice for people with diabetes or those watching their weight.