This is a delicious easy lunch I made: microwaved broccoli, frozen carrots, butter, brown rice (high glycemic index, digests slower, doesn’t spike insulin, produces less inflammation, helps me be less depressed) plus canned tuna and some spinach cream sauce from the restaurant I work at.
by _mountaindove
38 Comments
I use white because I hate the texture of brown.
White rice usually due to the high arsenic content of brown rice.
I make white because it cooks faster than brown and I already have it in bulk. Prefer brown tho for your listed reasons
There’s different types of white rice.
I use long grain for fried rice/mexican rice.
I use short grain to eat other things such as a side with Furikaki or Nori seasoning.
Brown rice has a different flavor than white. It’s also healthier for you. I try to incorporate that as much as possible but my family prefers white rice.
Brown has more nutrition but is harder to cook and takes longer. It has more flavor which is good if you like it. I’m white rice all the way.
I like white because its more versatile and you can buy in bulk as it lasts for years
Hippie childhood left me with a strong dislike of brown rice, so it’s white rice around here.
I love jasmine rice for everything.
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Brown rice
When my kids were young and got WIC, all we were given was brown. Now I’m use to it and white rice seems mushy
I’ve got sticky rice for sushi, basmati for curries and stir-fries, and brown for when I need a small low cal lunch but want to feel full for a while afterwards. White has better texture, but brown sticks to your ribs.
White because I just like it not sure why
Basmati and jasmine.
the answer is yes, both have their advantages and are better in certain cases over the other. no need to make a choice when you can just buy both. it’s rice, it ain’t hard to find a use for it after all
White. The fiber and lower glycemic index is a negligible difference for me as I m not diabetic. I also find white rice lasts longer both cooked and uncooked and I find it more satiating and hits that sweet carb center in my brain.
IF I feel I need to cut the carbiness factor and be more virtuous I make half white rice and add half frozen cauliflower rice I stir fried up in a little butter or oil.
I’ve had brown all my life so I think I got used to it and that’s why I prefer it.
I cook both. I do tend to cook with more brown do to health center health issues.
I can NOT get into brown rice. Idk what you, I, or the restaurant do to it, I don’t like it.
I’ve been trying to like it for 20 years and I just do not.
I eat healthy, cook from scratch 99% of the time, and need to add a little more cardio but I’m getting there. If being “truly healthy” comes down to brown rice then I might as well just eat fast food for every meal.
Sorry, brown rice I tried but it’s not me- it’s you.
Brown rice, wild rice and jasmine rice are the 3 I use.
I love all kinds of rice, depends on the dish! I do tend to buy brown in bulk because that’s what I grew up with (yes, my mom’s side of the family are all hippies 🤣)
Basmati and jasmine rice but I have both in moderation. Recently I’ve been having cauliflower rice as I’m following a ketogenic diet for the month
I can’t eat rice anymore (diabetic) but I used to love Jasmine or Basmati rice.
Brown rice. It doesn’t look like yours, but it has more flavor.
I love brown rice when it’s cooked right, but of course, I’m awful at it 😂 so jasmine rice it is. Also I really wanna try that meal. Thxs!
Brown basmati, with a pinch each of salt and saffron.
I use basmati white, because it generally has the lowest level of arsenic.
https://www.allrecipes.com/article/arsenic-in-rice/
Parboiled for me. In between brown and white.
I go with white rice. This is what a few billion people eat around the world and I figure that many people cannot be wrong. In particular I prefer Japanese rice, because it holds together nicely when you pick it up with chop sticks. As for brown rice, it’s the same as brown bread. If you actually look into how much bran, or brown material is in the rice it’s not that much. Less than 10%. I don’t think it makes very much dietary difference though it *does* make a small difference. The emphasis should be on small. If you want the fibre that is in the brown part of brown rice, eat a bowl of bran flakes, or shredded wheat. That will give you quite a lot more of the brown stuff.
Short grain brown rice. I worked at a hippy restaurant when I was a teen and got a taste for it. Also it adds some more vitamins and fibre that my kid will actually eat. I also like converted rice because it has a lower glycemic index.
I bought some Red Basmati from Sri Lanka apparently an old heirloom variety; quite nice much like a *’short grain brown lite’*.
Not sure if I’ll ever buy it again though I like White Basmati too much.
There’s a reason why all cultures who have rice as a staple use white rice – China, India, Valencia Spain to name but 3 all use white.
I read somewhere that too much husk can be harmful.
Hate Brown Rice, haven’t ate it since I was a small child. Basmati Rice changed my diet 🥲
White bc I don’t have 10 years to cook brown rice
SE asian so grew up on jasmine rice. Always buy the 25lb bags at the asian market and have rice for months. Love it cause it’s fluffier than short grain rice.
I hate brown rice. Takes forever to cook til tender and not fond of the “woodsy” flavor. I know it is better for me but just can’t stomach it.
I like and use both. So it depends on the dish and what I’m craving. I usually do my brown rice in the instant pot because I like how it comes out that way better than any other method.
Probably same reason some choose white bread vs whole grain bread. In white, the bran and germ are removed from the grain and the nutrients found in the bran and germ are added back to the white flour. Same difference between white and brown rice. The brown rice is the whole grain. Many people don’t prefer the flavor of the whole grain over the processed white.
nutrient value & flavor