Choose Brown Rice for better nutrition.
Much more than a simple side-dish, this typical grain is one of the more consistent staples for the majority of the world. In some Asian languages, “to eat” actually translates into "to eat rice". Unlike in the Western culture, in much of the world, rice actually forms the foundation of most meals.
Unlike the typical processed white rice, brown rice contains far more nutrients. The hardier texture and nutty flavor is something many people come to prefer once the realization of nutrition out-weighs the ease of using plain white rice. Learning your rice types can help make the transition from white, processed, starchy rice to the brown, more nutrient dense rice.
Long-grain brown rice will be the closest in constancy to long-grain white rice, as short rice tends to get sticky. Short grain rice is great for sushi or risotto! Quick-cooking brown rice has already been pre-cooked, so it can still be a better choice over white rice if you're in a rush. Whole grain rice can also be found in other forms such as Black Japonica or Himalayan Red It is becoming easier to find more and more brown rice versions of typically white favorites such as basmati and jasmine.
When stored in a cool, dry place in an airtight container, brown rice will stay fresh for about five to six months . It may also be stored it in an airtight container in the refrigerator to avoid any chance that it might turn rancid.
Donna Miller is a work-at-home wife and mother. She delighted to share her trials and triumphs of learning to mill and cook with whole grains. The Millers own and operate an online Store which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more. Visit Millers Grain House!