When rice is harvested, it must be processed before being sent to market. In the case of both white and brown rice, the inedible outer hull of the rice is removed so that the grain of the rice is accessible. To make white rice, the individual grains are further stripped: the bran and germ and also removed, and the grains are polished to be white and smooth. Brown rice, however, is left with these outer layers intact, and since the bulk of the nutrition is available in these layers, brown rice is better for the consumer.
There are a number of reasons to strip rice down to the core grain. The first is that it cooks faster, and tends to create fluffier rice. In many parts of the world, this type of rice is preferred because some consumers feel that it tastes better. In addition, the nutrient rich outer layers of the rice also have a number of good fats, which can go rancid if the rice is poorly stored or not eaten soon enough. White rice is much more shelf stable than brown rice, and can be stored in more unfavorable conditions. Brown rice should be refrigerated, ideally, and also eaten within six months.
White rice will not make you feel bloated like brown rice. If your on a diet, I would stick to white rice, otherwise brown rice is great.
There are a number of reasons to strip rice down to the core grain. The first is that it cooks faster, and tends to create fluffier rice. In many parts of the world, this type of rice is preferred because some consumers feel that it tastes better. In addition, the nutrient rich outer layers of the rice also have a number of good fats, which can go rancid if the rice is poorly stored or not eaten soon enough. White rice is much more shelf stable than brown rice, and can be stored in more unfavorable conditions. Brown rice should be refrigerated, ideally, and also eaten within six months.
White rice will not make you feel bloated like brown rice. If your on a diet, I would stick to white rice, otherwise brown rice is great.
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