skilletlicker
Head Chef
One of my favorite cooking books is How to Cook Everything by Mark Bittman. I find the following under Grains, The Basics of Rice.
I suspect this is the majority attitude but it sounds strange to me when stated directly. Had he said this about sugar or alcohol it wouldn't resonate oddly at all but, for a staple like rice, does anyone else out there think this is symptomatic of warped societal attitude toward our food?Brown rice is rice with an intact bran layer. It takes longer for the water to penetrate the bran layer and soften the starch and it never becomes soft - bran is largely unaffected by cooking. It is more nutritious than white rice (even "enriched" white rice), especially in its thiamine content. But [highlight]since most Americans don't eat rice for its nutrients, this isn't necessarily important[/highlight].