crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html