Throughout the world rice is the most commonly eaten grain. Here is the USA white rice is the most commonly consumed form. Its advantages are that it cooks up more quickly than the whole-grain forms of rice. It has a longer shelf life and it is usually less chewy, too. On the negative side white rice loses nutrients due to processing. To replace those nutrients white rice in the US is enriched with folate, iron, niacin, riboflavin, and thiamin. By way of contrast whole-grain rice naturally contains all or even more of the vitamins and minerals used to enrich white rice. In addition whole-grain rice contains more soluble and insoluble fiber, more protein, and best of all it contains a range of phytochemicals that contain antioxidant compounds. These antioxidant compounds can make very important contributions to preemptive aging for seniors, because they protect against inflammation. Reducing inflammation is a key goal of improving senior health.
In terms of flavor whole-grain rice has a nuttier flavor compared with white rice. In terms of variety whole-grain rice comes in three different types identified by color. The three varieties of whole-grain rice are brown, red and black and they are all gluten free for folks who need that requirement. Whole-grain rice can be prepared in a wide variety of ways to please any palate. For example instead of cooking with water other liquids such as chicken stock or apple juice can be used. Adding herbs or spices in the preparation of whole-grain rice is another way to literally spice up its preparation. Before adding the rice to the cooking liquid simply mix up the herbs and spices in teaspoon of olive oil and after letting the mix infuse then add it to the cooking liquid.