The grains of truth on rice

Did you know that rice has been produced in North America since 1685? This ancient staple grain is just as good for you today as it was centuries ago.

Why rice is nice

Enriched white and whole-grain brown rice:

  • Are low in calories.
  • Are sodium- and cholesterol-free.
  • Have only a trace of fat and no trans fat or saturated fat.
  • Are gluten-free and the least allergenic of all grains.
  • Have 15 important vitamins and minerals — including thiamin, niacin, phosphorus, iron, potassium, and folic acid.
  • Contain complex carbohydrates that supply energy to fuel the body and brain.
  • Are easy to digest.

Types for different tastes and textures

Worldwide, more than 120,000 varieties of rice exist. The main differences among types include cooking characteristics, textures, and slight flavor variations.

  • Long-grain rice has a slender kernel, usually three to four times longer than it is wide. Cooked grains are separate, light, and fluffy.
  • Medium-grain rice is shorter and wider than long-grain rice. Medium-grain is two to three times longer than it is wide. Cooked grains are more moist and tender than long-grain rice, and tend to stick together.
  • Short-grain rice has a plump, almost round kernel. Cooked grains are soft, cling together, and are somewhat chewy.

Note: Due to a lack of standardization of arsenic found in some rice, eat rice in moderation and be sure to eat a variety of grains. This is especially true for children, infants, and pregnant women.

Posted in eMazine