Explanation of Brown Rice and White Rice

I'm thinking about changing my rice, from white rice to brown rice. Why? Because I read an article that said this brown rice is healthier than white rice. Why?

White rice has gone through four milling processes, so all the vitamins are gone, leaving only carbohydrates. While brown rice, it is said that there are still a lot of vitamins. I am very curious about brown rice. I then did some research, let's see the results of my research, here they are.

Brown rice is rice that is obtained through one milling process to remove the husk, and does not undergo a polishing process, or is polished into white rice in general. This rice is only discarded on the outer layer, or the grain itself, so it still has the endosperm, bran, and embryo.

Each structure has a different nutritional content, because the endosperm contains carbohydrates. While in the bran, protein, minerals, vitamins, and fiber. And, in the embryo there are nutrients in the form of lipids. The result is this rice is dull brown.

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And, because the bran layer is still attached, the surface texture is rather rough. However, the structure is more intact. And, when cooked, this rice will crack, not too sticky, but the taste is very different from white rice. While in white rice, because it goes through four milling processes, or polishing, this then causes the bran, and the embryo to disappear, leaving only the endosperm.

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The polishing itself is done to improve the texture of the rice, by removing the brown bran, so that the rice is clean white, smooth, and has a soft texture after being cooked.

The difference is also in the way it is cooked. Before cooking, broken-husked rice must first be soaked in cold water for 2 hours. This is to get a better taste, and so that the results are not too dry. In addition, this rice is packed in vacuum packaging. This is to minimize contact between air or oxygen and the fat in the rice.

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Because the skin is easily oxidized which makes it not durable, and easily emits an unpleasant odor.

Make no mistake, the broken rice that I mean is the same as brown rice. If you look at the explanation earlier, from the results of my research, broken rice, or brown rice, or brown rice is superior to white rice.

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Hmmm,,,, this may also change. But if you look at this process, it has to be soaked for about 2 hours. Is there any nutritional content that is reduced from this process? Here is the explanation.

"Actually, brown rice still has a complete composition. So, there is still endosperm. Then the embryo, and there is still the skin. The epidermis and the embryo contain amino acids. Then there is vitamin B1, there are also minerals. Well, in brown rice, the skin is only milled once, and there is no process of polishing to become white, so the composition is still complete, the nutrition is still complete. But indeed during the processing process, these substances are very easily oxidized. So, it is better when the milling process is complete once, it must be consumed immediately, it must be processed into rice for consumption.

And, when it has become rice, it should not be left for too long, it must be consumed immediately, to avoid oxidation of the nutrients."

"Then the purpose of soaking is so that water can enter the brown rice a lot. So that when the cooking process becomes easier. So, the texture is better, because brown rice is a bit dry, so it needs to be soaked in water first.

Well, this soaking process must be treated as washing. So, the water does not need to be thrown away after that. And, it is soaked in a closed state. Well, after that it is processed directly with the water too, then consumed directly. So, the nutrients are still there."

Okay, that's the information, hopefully it is useful for you.

Greetings always compact.

By @midiagam