Quote:
Originally Posted by Thighs Be Gone
ETA: After doing a little bit of reading today, I have discovered that the parboiling actually causes some of the nutrients in the husk (the husk that gives brown rice it's color) to be absorbed by the rice itself--thus increasing the nutritional benefits. I actually feel pretty good about my purchase now. But alas, I know it is fun to be a whole foods snob.
Well, to be fair, it only improves the nutritional benefit of parboiled WHITE rice, by driving the nutrients into the grain before the hull is removed. But, I suspect parboiled brown rice is pretty much the same as uncooked in terms of nutrients, so if you like the taste and texture, go for it!
I used to think I liked it, until I started using the uncooked - I notice a difference. I'd rather just cook a huge batch of the normal stuff and freeze it, so it only takes 2 minutes of microwave time to have my rice ready to eat.