What I Eat: Rice

 Rice is a wonderful staple. It has been cultivated for 5000 years. A mainstay of many eastern cultures. Totally versatile. Delicious. Easy on the colon. Gluten free. And full of nutrition. Did you know there are more than 40,000 different kinds of rice?

White rice is the least nutritious. However other varieties boast nutrients such as manganese, niacin, thiamin, selenium magnesium, pantothenic acid, phosphorus, riboflavin, b6, copper and folate. Rice also contains fiber and lignans which reduce cholesterol and may reduce the chances of breast cancer.

The down side: Rice has a high glycemic value, which means its not good for diabetics. It's also pretty high in calories. And in large amounts can contain heavy metals such as arsenic. Yikes! These are found mostly in the outer bran, making brown rice a bigger risk than white. Always rinse rice before cooking to rid some of these toxins, as well as dirt and critters.

Some Types of rice:

Basmati Rice

Used mostly in Indian cooking. This is a long grain rice with a slightly nutty taste. By far my favorite rice. It's texture is loose, as opposed to sticky. Also the least amount of heavy toxins.

Arborio Rice

This dish is usually used to make risotto dishes. It retains more starch than other types of rice. When cooked, it creates a creamy texture.

Black Rice

Also known as Forbidden rice, since back in the day it was for royalty only. High in antioxidants which give it the dark color. It has an earthy, nutty taste.

Jasmine Rice

Similar to Basmati but a shorter grain. Usually found in Chinese cooking. Very aromatic when cooking.

Brown Rice

More popular than white. Higher nutritious value. Many restaurants are now offering it as an alternative to white.

Red Rice

Known for its beautiful color and nutty flavor. The color is derived from antioxidants. 

Valencia Rice

Commonly grown in Valencia Spain. Absorbs more water than other grains and therefore more flavor.

Wild Rice

Actually not a rice but a grass that looks like rice. It is high in antioxidants. Usually mixed with other rice types but can also be eaten alone, though it takes a while to cook. May lower the glycemic value of white rice when wild rice is mixed in.

glutinous Rice

A misnomer, glutinous rice is actually gluten free. It does contain certain starches which lends to a sticky texture when cooked.