We love rice of all kinds, and we try to cook brown rice more often, since it's—sigh—better for us.
If white rice is white rice because the bran and germ are removed, then how is this stuff considered whole grain? Anyone know the science behind this new product?
Of course, Uncle Ben's isn't giving the lowdown on its processing. But in the few blog reviews we've seen of this rice, it looks beige, rather than sparkling white, so maybe just some of the bran has been removed. The nutrition facts, in comparison to brown rice, are good—same amount of protein and fiber.
Maybe other vitamins and minerals are missing? Any ideas out there on how the health benefits of this rice? Anyone tried it?
Related: How to Cook Brown Rice
(Image: Uncle Ben's)