The debate about whether brown rice is healthier than its whiter cousin has been going on for quite some time now. While most concede that the former is indeed healthier and are quick to cite some research, others believe that the healthy aspect is not as significant.
But one reason why many people, especially in urban cities where the density of working professionals is higher, shy away from using brown rice on a daily basis is the perception that it takes longer to cook. Or does it?
We tried one brand of brown rice from Daawat to see if it can replace white rice in the kitchen cabinets. And this is what we found.
DAAWAT BROWN RICE
For a product that boasts of cooking in 15 minutes in its TV commercials and print ads, we must admit that the rice did live up to this claim. To put it to the test, I decided to cook both brown and white rice at the same time.
It took precisely 15 to 18 minutes to cook 150 gms of brown rice in 450 ml of water, while it took about 8-10 minutes to make white rice of the same proportion, albeit with more water. The rice cooked parallely was also in a pan and cooked to set (not drained). Neither of the two variants were sticky or lumpy, though the natural texture of brown rice tends to appear so, but upon using a fork to separate the grains, it came apart fragrant and fluffy.
The flavour of the brown rice was nutty with a slightly fibrous appearance. The health benefits include cholesterol and a low Glycemic Index, which indicate that the rice had a lower effect on a person’s glucose or sugar level as compared to white rice.
Upon consumption, brown rice did feel lighter and easier to consume in terms of portion size as compared to white rice. Then came the time to put this preparation to test.
The portion size sampled with enough for 2 people, and an 8-year old, who found it different but appetizing. The elderly señor who tasted it felt he would rather stay true to white rice, unless brown rice is prepared as a ‘pulao’! Well, that is a start; a healthy start!