Joseph Kubera wrote:
>
> I'm sure you're right about regional differences and preferences in rice. What
> I find interesting is that Asian populations are so taken with white, polished
> rice. Seems to me perfectly analagous to Western white breads; so many
> nutrients and fiber have been stripped away.

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful. That said, my Japanese mother-in-law ate brown rice at home.
But she's a bit of an odd bird.

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?

--crymad