Dr. Tim Says...

Leaky Gut Syndrome Quackery 10/02/17
4 ways to protect your brain with diet 07/18/17
Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
The science behind the DASH diet, an overview: Part Two 08/01/16
The science behind the DASH diet, an overview: Part One 07/25/16
How the Standard American Diet (SAD) affects the brain (Part Two) 05/26/16
How the Standard American Diet (SAD) affects the brain 05/23/16
All "Dr. Tim Says..." Columns

Chef Tim Says...

How to make your own shrimp stock 10/09/17
Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
Mustards: The Christmas Basket Challenge, Part 5 01/26/17
Canned Tuna from Spain: The Christmas Basket Challenge, Part 4 01/16/17
Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3 01/12/17
All "Chef Tim Says..." Columns


 

Dr. Tim Says....



In Praise of Brown Rice

cooked brown rice

I was talking about rice with a chef friend recently and the subject of how much I like risotto came up. This led to the discussion of white rice vs. brown rice and the health benefits of the latter. I had mentioned that the one place that I still use white rice is in risottos.

There is no doubt that consuming brown rice is better for you, and most folks assume that it is because of the higher fiber. That’s important, but it does appear that there is more to it. There is more fiber in brown rice, because to make white rice the bran and hull are stripped away, leaving only the endosperm. This means that there is almost 4 times as much fiber in brown rice than white rice. Milling the brown rice to make white rice strips away not only the fiber, but also B Vitamins, iron, phosphorous, potassium, zinc, and magnesium. There is a small amount of rice bran oil lost as well.

The trade-off is that white rice is easier to cook and will last longer on the shelf, because the bran and oil in brown rice will turn rancid more quickly. Brown rice takes much longer to cook because the boiling water has to penetrate the bran layer before the endosperm (the white rice inside) can cook.

Arborio rice has a higher starch content than long grain rice, and as the rice cooks the starch releases and adds to the creaminess of the dish we call risotto. Most short grain rice offers similar properties: the rice used to make sushi is short grain, for example. My friend contended that using a short grain brown rice would have a similar creamy effect as short grain white rice but that it would take longer to cook.

He’s right. It does take longer – a lot longer. And the risotto is not quite as creamy - but it is very close. Risotto made with Arborio takes about 20 minutes or so, and using short grain brown rice takes at least twice that and much more water. When you compare this version to the original Leek Risotto with Toasted Pumpkin Seeds made with white arborio, there is a change in character because the vegetables, such as onions, leeks, mushrooms, and the like, will be cooked much longer. On the one hand that means more breakdown of the veggies, but using the brown rice gives it a great nutty flavor. Stirring Arborio is key to helping to create the creaminess, and this is even more true using the short grain brown rice.

I have preferred brown rice for almost 30 years now and love it even more now.