process

What is the process of turning a "beige rice" to "white rice"?

I've never heard of "beige rice," but what we call "brown rice" (it really is kind of beige, isn't it) has been milled to remove the bran layer. Brown rice has a much higher nutritional value, but for various reasons, both economic and cultural, most people these days eat white rice.

http://www.salagram.net/64-65_rice.pdf

Quote:

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Originally Posted by Delmobile

I've never heard of "beige rice," but what we call "brown rice" (it really is kind of beige, isn't it) has been milled to remove the bran layer. Brown rice has a much higher nutritional value, but for various reasons, both economic and cultural, most people these days eat white rice.

http://www.salagram.net/64-65_rice.pdf

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I never heard of beige rice as well, not until this morning. One Korean told me about this rice,yes, which is more nutritious than white rice.

Here in the the Philippines we have this kind of rice that we call "pula"(tagalog for red). Directly translating it to English, it will be "red rice" but it isn't really red but a bit purple in color.