Why brown rice is winning over white rice in the kitchen

Rice is a plant known worldwide. It is cultivated in China, India, Vietnam, the Philippines, and Japan. These distinctive grains often appear on the plates of residents in many countries. Does their color matter? Yes. Although it's the same variety of grain, the processing and methods the grains undergo before reaching store shelves are very different.

Brown rice, also known as whole grain rice, retains its outer bran layer. This layer gives it its characteristic brown color and makes it rich in nutritional value. Compared to white rice, which goes through a polishing process, brown rice retains more nutrients such as fiber, B vitamins, and minerals.

The grains differ not only in color. Brown rice has a more pronounced, nutty flavor and a tougher texture, requiring a longer cooking time. The production process for brown rice is much less intensive than for white rice. The bran and germs remain on the grains, allowing it to retain its natural shape and nutritional properties.

It's not without reason that brown rice is considered more nutritionally valuable than its white counterpart. The caloric content of brown rice is about 51 calories per 1/2 cup of cooked product. This makes it a light yet filling choice, ideal for those watching their waistline. Brown rice is a rich source of complex carbohydrates, which provide energy gradually, ensuring a long-lasting feeling of fullness. Additionally, it contains fiber, which aids digestion and regulates bowel function, essential for people with digestive issues.

There are many ways to use brown rice in the kitchen. For example, it can be used as a side dish for main courses as a substitute for white rice. It is also great for salads with the addition of vegetables and healthy proteins such as chicken or tofu. Brown rice works well as an ingredient in soups, adding nutritional value and texture. It can also be used in one-pot dishes.