Okay, I'm confused...white rice versus brown rice

Here's a great article that will explain it for you: http://www.drlam.com/opinion/brown_rice_vs_white_rice.asp

Hi there,

I think maybe your friend got confused... I'm sure a dietitian wouldn't have said that rice had no carbs! I am a dietitian by the way and the advice (other than the no carbs bit) was pretty accurate. I would say there is no real benefit- especially in terms of weight - of eating brown rice over white (plus its a pain to cook!). A lower GI rice such as basmati has the same amount of calories as white or brown rice but the type of carbohydrate breaks down more slowly and helps you feel more full for longer.

I'd skip the brown and have controlled portions of basmati or white.

Hope that is helpful!

Basmati rice is cooked the same way as white rice. It's very similar - the grains are a little longer and it doesn't clump together as much as white rice but tastes about the same.

white rice is better then brown rice as white has less starch in it. I just learnt that on the biggest loser.

Hi,

Yes it's true. And yes, jasmine rice again has the same calories at white/brown/basmati but has the highest GI so not as good a choice as basmati for example.

Brown rice vs. white rice (think minute rice) is like comparing white bread to whole wheat bread.

HUGE difference! The difference lies in the fact that the white rice has been stripped so far down that the nutrients are not close to what brown rice can give us. Brown rice is far healthier to eat.

It's very easy to make on the stove, simply measure out 1 cup of rice, 2 cups water bring to boil, place lid on saucepan and put lid on and lower heat to simmer for approx 45 minutes.

To keep the brown rice from getting sticky, rince the rice well before cooking, turns out perfect every time!

A very nice nutty taste.

I did grow up with minute rice and it's all I used to eat until I realized how much healthier brown rice is and how much better it tastes, so now I'm a convert. It's not all about the amount of carbs in a food that makes it healthier for us:flowerforyou:


Becca

Why Brown rice IS more nutritious than White Rice

"After the husk is removed, the rice is milled
to remove the bran (the brown skin just under
the husk) and the germ or embryo (the
life of a rice kernel which grows into a rice
plant). In the milling process, complex machinery
rubs the rice together under pressure.

All rice is brown rice before it is
processed into white rice. This process strips
out the life force of the rice along with most
of the nutrients and almost all of the fiber. In
order to compensate, 90 percent of American
companies enrich white rice with powdered
nutrients, in an attempt to replace
some of what they took out.

But, if the rice is rinsed before cooking, as it is in India,
then the enrichment powder is lost. Many
other nutrients are also removed in milling,
the importance of which scientists are just
beginning to understand. In the end, 55 percent
of the original paddy rice remains.

Even with the enrichment required by law in
most countries, including India, there are
still vast differences. Brown rice has
349% more fiber, 203% more Vitamin E,
185% more B6 and 219% more magnesium.
With 19% more protein, brown rice
is a more balanced food. White rice does
include 21% more thiamin, B1, which is
added in the enrichment process.

It is noteworthy that brown rice has a low
Glycemic Index, 55 compared to white
rice’s 70, or even more with additional
processing, such as parboiling, which
posts an 87. For reference, a donut is 76.
The development of diabetes later in life
has been linked to the overconsumpution
of foods with a high Glycemic Index.

I just love the smell of basmati when it's cooking.