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Article: BANK ON BROWN RICE\ WHOLE GRAINS ARE 'GOOD CARBS' THAT HELP WITH WEIGHT MAINTENANCE.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- October 13, 2004
- Author:
CopyrightCOPYRIGHT 2004 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Joyce Rosencrans Post food editor
Brown rice is chewier, more nutty-tasting and just plain more interesting than bland white rice. I wish more Asian restaurants, any at all, would offer the choice. But that wouldn't be traditional and, besides, round grains of sticky white rice are easier to pick up with chopsticks. Those short grains are supposed to stick together for Asian fare, and brown rice doesn't stick unless it's burning on the stove.
Now that autumn's here, let's ban burned rice along with the burning of fallen leaves. Any new cooks who've been warned that rice is hard to prepare should unlearn that and begin by cooking brown rice. It's ...