K Mohan @ Moga
'Idhuvum Kadandhu Pogum "
Even this challenging situation would ease
When the brown rice is further polished by removing the brown bran layer it becomes polished white rice.
Earlier times rice used to be de-husked by mortar and pestles ;i.e .manual pounding using wooden pounds. That ensured that the bran layer was not removed brown rice was the output. Then it was purified by winnowing. The presence of bran gives brown rice a unique taste and nutrition value.
But modern mechanical milling is usually a single step system where the input paddy undergoes removal of husk and bran and the direct output is white rice. However in two step milling, the husking and removing bran are done separately in different steps. So in this system after husking part, brown rice is the output. It is the least processed rice. This rice is generally used for home consumption in farm villages where rice is cultivated.
As per commercial requirements rice milling has various stages and steps. After polishing the brown rice the bran is nowadays sold to the cattle feed manufacturers. Earlier the bran obtained from home pounding was used for cattle reared locally. In villages people used to make some local sweets adding jaggery with bran powder and was considered as a nutritious snack for children.
Brown rice whole grain. It is edible whole grain after removing the non-consumable husk.
Whereas polished white rice is bereft of most of the n nutrition available in the whole grain.
In places like Kerala the brown rice we get now is actually milled rice rom commercial mills, but they are actually 'boiled rice'. (To be technically correct it is to be called as 'parboiled rice'). Here the paddy is soaked in water and steamed or partially boiled or parboiled and then sent for de-husking. By doing so, a large part of the nutrients available in the bran are retained inside the kernel . This type has thus nutritional value as well as low glycaemic index too. Parboiled rice if not highly polished are almost equally nutritious to non-boiled whole brown rice. and anyway much more nutritious than polished white rice.
Knowledge is power.