In Thailand, if you ask someone if they have eaten yet, (gin khao?) you’re literally asking them if they’ve eaten rice. In Asia, as well as other parts of the world, rice is an integral part of culture and provides a hefty amount of nutrition too. Rice is a kitchen staple and something you should definitely have lying around. Rice is great in salads, as a base for stir-frys, soups, stuffed peppers, with vegetables, seafood, good quality organic chicken and meat, or even sweetened up into puddings or sticky coconut milk rice.

• Always go for brown rice. The process that produces brown rice only removes the outer layer, known as the hull, of the rice kernel and keeps the most nutritional value to the rice. To process white rice, however, the kernel is milled and polished and as a result loses about 67% of the Vitamin B3, 80% of Vitamin B1, 90% of Vitamin B6, half the manganese and phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. To make up for that sad remaining kernel of white rice, it’s further processed and enriched with Vitamins B1, B3, and iron. Blegh.
• Brown rice is a great source of manganese. Our bodies use manganese to produce energy from protein and carbohydrates, and to form bones and connective tissues.
• You’ll also find plenty of digestive regulating fiber, plant protein, zinc, and B Vitamins in brown rice.

Vegukate Tips:

I purchase organic brown rice at the bulk section of my natural grocery store. It’s much cheaper bought in bulk, and it can be stored in a glass jar in your pantry for up to six months. Once rice is cooked, store in the refrigerator where it will keep for 4-6 days.