I like rice. Rice is great if you’re hungry and want 2,000 of
something. —Mitch Hedberg, comedian All rice grains have four
basic components: the protective outer hull (which must be
removed), the bran and the germ (both of which are removed to
create white rice), and the creamy endosperm. With the bran and
germ intact, high-fiber brown rice has good amounts of vitamins,
minerals and beneficial phytochemicals. And as of May 2008,
brown-rice labels are allowed to bear the whole-grain health
claim, indicating that the consumption of brown rice can help
prevent heart disease and certain cancers. All varieties of
whole-grain rice are good sources of complex carbohydrates and
fiber. They also contain some protein and small amounts of
magnesium, phosphorus, thiamin and niacin. White rice is
stripped of the fiber and trace minerals found in whole-grain
(brown) rice but is enriched with thiamin, niacin, iron and
folic acid. Many rice varieties are found in the supermarket—the
following all come in brown and white var