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A majority of nutrients stay even after the milling process. Two kinds of rice are milled, the brown rice and the white rice. Brown rice consists of the kernel as well as the husk of the rice. The husk consists of a small quantity of starch and protein along with being a fibre source which is good for bowel movements.

White rice, on the other hand, is polished which removes a small share of its protein content but still is a highly nutritious meal. It doesn’t have much of fibres making it easier on the digestive system as well as have a smaller cooking time. It is prominent comfort food for a lot of the population.

Both the rice varieties have their vices and virtues. Brown rice is currently a staple of most people along with weight watchers. This grain contains an elevated fibre content which makes it healthier. The rice takes longer to digest; therefore emanating sugar into the bloodstream only in controlled quantities over a more extended period making it ideal for people with diabetes. The consumption of brown rice can regulate heart problems and blood pressure issues. White rice, on the other hand, is starch-rich and smooth to be processed by the body. The cooking time is very less, and it is the best food to be consumed when ill or for infants.

To maintain a balanced diet, excluding rice from the food charts is not necessary. Rationing and combining with Fibrous food is the way. Reduce the size of your portion and include leafy vegetables and fruits in your daily meal. Brown rice over white is preferred to ensure a constant source of energy through the day. White rice can be consumed once or twice a week in smaller portions.

Rice is a commodity that can last quite a while if stored under the proper conditions. Usually, brown rice lasts for 6 to 8 months in the pantry in a closed box. White rice, on the other hand, lasts a good 4 to 5 years when stored well and even beyond if stored in vacuum. Cooked brown rice lasts about a week in the refrigerator while white rice lasts a couple of days more.