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Comments often have to be evaluated in the context of which they were made in to better understand them.
Brown rice is the preferred choice and we should be doing what we can do maximize the preferred choices in our life as often as possible.
Perax wrote:Is the brown variety of rice more nutritious irrespective of how much of the skin has been removed?
Debbie. wrote:My husband has hated brown rice from the beginning. We tried it all ways. He hated the tasted, the texture and mostly the popping sensation when he chewed it (no its not undercooked). He just plain hated it. He would mildly tolerate it if it were part of a recipe, but when something was on top of it, he wouldnt eat it. On those occasions I "allowed" white rice.
Until now that is. Having just finally found brown jasmine rice, I made a batch and when he walked in the door he was in heaven. I told him he will like this rice. And low and behold, he does!! Plain too.
You may prefer white rice, but tastes change and adapt. Try different varieties. The jasmine rice has a similar texture to white and doesnt have a strong nutty flavor. Apperantly rice shouldnt taste nutty according to the hubs. I say rice shouldnt taste/smell like elmers glue!!
All that to say, try different kinds!!!
Perax wrote:Recently we bought the brown variety of rice for a change. She had not eaten this color of rice for a long time. She was not impressed. The rinse-water was not milky at all. This rice had been overpolished. Yes, the grain was brown, but the skin was gone.
MmmCarbs wrote:Perax wrote:Recently we bought the brown variety of rice for a change. She had not eaten this color of rice for a long time. She was not impressed. The rinse-water was not milky at all. This rice had been overpolished. Yes, the grain was brown, but the skin was gone.
I'm just hazarding a guess here. Check the article posted right after your original post. It explains how brown rice has entire layers of the rice kernel remaining that get removed from white rice. Let's say the outer layer of brown rice is relatively hard and doesn't rinse away in water, and the next layer exposed in making un-polished white rice is softer and does rinse away in water. Finally, there's another hard kernel in the center, that is all that's left with polished white rice. If I'm correct about this, then that would explain how you'd see clear rinse water with both brown rice and over-polished white rice, even though brown rice has more of the seed intact than white rice. So the "skin" your wife is familiar with may actually be a softer interior layer of the kernel that gets exposed only after you remove the outer layer of the brown rice.
Perax wrote:There is a good picture of the various layers of rice at:
http://www.britannica.com/EBchecked/med ... rice-grain
The familiar starchy grain has a fatty "skin" called the aleurone cell layer, which I think is responsible for the milky colored fluid.
The bran actually consists of three layers. Modern brown rice appears to have been milled so precisely that we fancied that it was a different variety of rice. She remembered the coarse rice milled with a giant mortar and pestle on her father's farm that she used to eat as a child.
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