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Why is white rice preferred over brown rice in Asia?

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The answer is very simple, actually: Industrialization, or more specifically - large scale de-husking of paddy using machines. Rice grains of ALL commonly grown types of rice (other than black or red rice) are by default brown (the bran layer), with the core (starchy endosperm) being white. read more

Rice grains of ALL commonly grown types of rice (other than black or red rice) are by default brown (the bran layer), with the core (starchy endosperm) being white. When using machines for de-husking, the top layer on the individual rice grains gets polished off in the de-husking machines. read more

When brown rice is polished down to make white rice, many of the essential fatty acids are lost, allowing white rice to last longer than brown rice without going bad. Another reason why many Asians prefer white rice is that they have become accustomed to how easy it is to chew and digest. read more

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