Polished rice

Polished Rice

Polished rice is a form of rice that has had its husk, bran, and germ removed. This process alters the flavor, texture, and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

History

The process of polishing rice dates back to the Industrial Revolution in the late 19th century. Prior to this, rice was typically consumed in its whole grain form. The invention of the rice polishing machine during the Industrial Revolution made it possible to remove the bran and germ from the rice grain, resulting in what we now know as polished rice.

Nutritional Value

While polished rice is often considered less nutritious than brown rice due to the removal of the bran and germ, it is still a good source of energy due to its high carbohydrate content. However, it lacks many of the vitamins, minerals, fiber, and protein found in brown rice.

Health Implications

The consumption of polished rice has been linked to an increased risk of type 2 diabetes and cardiovascular disease. This is due to the high glycemic index of polished rice, which can lead to spikes in blood sugar levels.

Culinary Uses

Polished rice is used in a variety of cuisines around the world. It is often used in dishes such as sushi, paella, and risotto, as well as in many Asian dishes.

See Also

• Rice
• Brown rice
• White rice
• Rice milling