I don’t know about you but whenever I hear the word rice, I immediately have this image popping up on my mind of an Asian man sitting comfortably on the sideway, if that is possible, with a white porcelain ball in one hand full of white rice and sticks, on the other hand, face as close as possible to the rice ball and shoveling with the sticks the white rice down his throat. I don’t know, maybe I am watching too many Chinese movies lately. (Wink)
White or Brown?
Recent studies and scientific papers have proven that brown rice is much better than white rice, more nutritional and healthier. White rice contains more starch, less fiber, bioactive components, vitamins and minerals, and has a higher glycemic index (64 ± 7 vs. 55 ± 5) than the brown ones.
Also, daily consumption of white rice is linked to metabolic syndrome, with lower intake of potassium, calcium, vitamin C, vitamin E and riboflavin.
The recipes that follow you can use either white or brown rice, when I was growing up, unfortunately, my mother was cooking them with white rice, now I manage to convince her to cook with brown rice, or at least when she is cooking and knows I will eat she does it with brown rice.
I encourage you to read the literature about why brown rice is better than white rice and I am sure you will embrace the brown rice in your life like I did, after learning of all its benefits.
Many years ago, around 2500 B.C., rice was a significant source of food for people. Rice production started in China and was spread to countries such as Sri Lanka and India. Armies of Alexander the Great might be responsible for bringing the cultivation of rice to West Asia and Greece in 300 B.C. As a Greek, I like this version better (wink).