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Welcome to today's food spotlight, where we're shining the light on rice. You're listening to the smarter Healthy Living podcast where we firmly believe that getting healthy should never feel like torture.
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We're your host, Jared and Anita Roussel were college sweethearts, and health professionals who help you redefine what getting healthy looks like using a whole food plant based lifestyle. It's time to hear from the experts and learn the best tips and tricks that helped others get beyond the overwhelm, to create a vibrant life they love. If you're sick and tired of being sick, and tired, you're in the right place. So pull up a virtual chair, grab your matcha latte, and let's get started.
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Get ready to rumble.
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Today we are talking about Brown versus white. Over in the left corner, we got brown rice, and over on the right corner, we've got white rice. Which is the victor?
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Yeah, I wish you could see what inspired that. On his screen. He's got open up this little
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it's got a brown thing of rice and a white thing of rice and their box little little bars. Yeah, they got gloves on their box. And but they're really this is not a competition. This is not a boxing match between one versus the other. But
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rice is great. I mean, rice is nice.
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And it you can use it either so many different ways.
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Well, when you eat it twice, we have dinner, we have second helpings. And sometimes the kids will even have thirds. But we just wanted to talk about rice talk about just some of the different ways that it's available, because I mentioned Brown versus white, but there are actually other types of rice as well.
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But why would you choose one or the other. I mean, that's what we want to know, because you grew up eating a lot of rice, right? I
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grew up in southern Louisiana. So our main starch was white rice, we had the long grain white rice, and that was just honestly at almost every meal. And we would do some type of gravy. So we'd have rice and gravy. If my mother was cooking some type of meat, obviously that would create a gravy or love this where we would do Black Eyed Peas and rice. But now she would we would do Mayo, although now we would do some type of soft non dairy sauce.
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Yeah. But just a lot of great memories associated with that for you for me. On the other hand,
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my parents made rice every once in a while, but I was just always a potato girl. I don't know if it was a texture thing or what it was. But whatever it is, I've gotten over it. I think it was just the fact that we would have rice and it was, you know, always like the chewy rice like in the Asian restaurants. You get the spring back when you chew it but we'd have more like the country style Southern rice that was more broccoli in your mouth. I mean, it was done, but it was just more kind of mushy when you ate it and brickley not. I don't want to say mushy, like overcooked, but just different.
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I love that wasn't the
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texture that
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I love that springy texture, so maybe it was a texture thing. Because even when I hated other places, right in restaurants growing up in the south, that's what it was. It was just you bite it and it just kind of fell apart. And that was the rice we ate. But one day I remember I went to Asian restaurant and set my teeth into that sticky chewy rice and how it was like love it first taste.
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It was really, really good. I like some rice. But
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yeah, but you haven't always been that way. No, I mean, you love it a lot more now than you did. But I know in the beginning when we first met, it was mainly potatoes. And then when we got married, I still love that we deal with every good husband does and ate his wife's cooking and I loved and I love potatoes. But the evolution of the rice it's been over a period of time, but we've discovered and develop just fantastic ways to enjoy it.
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Okay, so let's talk about Brown versus white since we opened up rambley let's talk about why the ramble Why, why does it matter?
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I think brown rice is better. In the terms of that it's a whole grain, the white rice you remove the brand, which is the capsule around it. Now when rice is growing, it has hole a hole which protects it.
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But that's removed whenever after it's harvested even
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for the whole grains that right correct.
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Yes, it's kind of like the husk on a corn right, you're of corn. So you remove the whole and then you're left with the brown rice where it has the brand, which is where most of the fiber the non soluble fibers are. That's
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the good stuff right there. And then
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you have the germ, which is the actual seed portion in it. Whenever you take those off, you're left with the white rice, which is just a starchy part and that's the part they call that the endosperm. And that's the part that feeds the seed, which is where the germ is
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there really is just you're pretty much left with the sugar or the feed for the plant.
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Correct. Okay, so really, you've taken off a lot of the nutritional value you've taken off the fiber and all the nutrients that go with that and I'm not to say why rice doesn't have some nutrients in it, but you've removed a lot A lot of nutritional value when you do that. So really a good whole grain like brown is a better choice. Now, I will say. And while we're talking about rice, when you're looking at I want to go to pastas for just a second because rice pastas can be really good. But when you're looking at that think about is that a white rice pasta or brown rice and look at the ingredients list and make sure it's a whole grain rice, like a brown rice pasta, it's going to be healthier than a white rice pasta.
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But that the fiber also helps to slow down the absorption. So it gives you a more even energy throughout the day.
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Yeah, good point. That's a good point. So you don't get that crash and burn right after you eat it and you don't get that feel. We don't really get the feelings that we used to get when we would eat things that were more refined and processed and had the nutritional value removed. Those things just didn't make us feel good in the long run. Well, so we're saying brown rice but again, just like Jared said, there are other textures of rice and flavors of rice and varieties that are amazing. You can get different shapes. So you can get a short grain and medium grain along grain that might that might change how you like your rice.
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And what about the different types of wild rice? We love wild rice it has real florally tastes almost I think it tastes and smells like tea. The one that we use is more fragrant. I love it.
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It adds a whole different aspect to a grain bowl or whatever you're eating it with just even as a side dish or stir fry you can serve that on wild rice. Why do we have to always serve out on wider Brown? Why can't it be wild rice? Hmm
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Well the answer is it can be
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Yeah, it often is in our house now
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though. There's also black rice and there's red rice.
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There's also green but I think that one's where Jasmine is added to I don't think it grows that way but you can find a quote unquote green rice
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and going back to the brown rice another way we like to use that is sushi now you were you brought up the point because a lot of people think well I just know white rice I just like it if that's gonna keep you from eating as much animal product. Eat the white rice by all means you're going to do a whole lot better than eating more dairy and more meat to fill that space where rice might take up in your life where rice might be. And if that's the only kind you're going to eat do it but we highly encourage you to explore because they're an incredible variety of options here. And why use the same old boring thing I mean I know we're creatures of habit a lot of times but the other things are just as simple amag pop them in your instant pot go back to the Instant Pot episode we just did you remember which number it was 23 or close somewhere right in the
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22 or 23
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Yeah, you're gonna find it on and what listen to that you don't have to have a rice cooker. Some rice you can even cook straight on the stove so it doesn't have to be difficult but you just pop it into the instant pot and it's done in no time and just perfect fluffy. I get the stickiest most wonderful rice out of my instant pot and we cook all varieties in there. So it's not like you have to have two separate things. If you want something to cook it quickly.
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You don't have to have the rice cooker and the instant pot. You can just have one
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about the only thing that you would vary you might have to look it up online is the amount of water summarises may take more water like you do one cup of rice to one cup of water sometimes it's a cup and a half of water to the cup of rice.
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Yeah,
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I'll tell you this. And just as a cook and knowing how I like rice, I do not like most recipes online and so I teach people how to make it in a way that's really good but usually what you need to do is much less water than what it calls for.
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Look at several different recipes and see what works best for you but just a basic for brown rice. I do one cup of brown rice to one cup of water in my Instant Pot 22 minutes done and delicious. So that is just a big tip for you right there because a lot of times it's two to one and you end up with mush and I'm just gonna be straight up it's disgusting. I don't want my rights like that.
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If you want to springy and really good rice in your instant pot 22 minutes one to one delicious and that's how I make most of my rice is in my Instant Pot much less water. I don't know where the two cups came from. Maybe it came from Southern rice
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or possibly with just boiling it on the stovetop you're going to lose more water instead of like it's under more pressure not losing as much of the the liquid
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but even when even when I boiled it I did last I didn't I might not have done one to one it might have been like one part rice one and a half cups water something like that. But it was always too much.
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Well going back to the white rice there are times when we have used that like with rice pudding with sushi but we have found like some short grain brown rice is that that worked just as well. They may not be quite as sticky as the white rice, but we've used that in the grain bowls used it for sushi and have loved it just as much
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So what if you make it for your sushi and you got all of your stuff cut up versus And then the rice comes out. It's not sticky enough, it's not sticky like you want it, there are a couple of things you can do. But one very simple trick is you can take your nori sheet, the sheet of seaweed that you're going to wrap your sushi up in, and you can put it on the outside and put the rice on the inside instead of on the outside of your sushi. So you can, you can still make it work. And that's a quick and simple tip for that. Rice is a great thing to have in your life, make sure you vary it have tons of different types of every kind of food you're eating. You don't have to worry about counting rice calories, you don't have to worry about over eating the rice because you're gonna get a variety of things on your plate.
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If you follow this long enough, you're gonna learn how to do that. And we want to invite you also come on into our membership, our power plants society is opening up soon, it only opens a couple of times a year. Don't miss out if it's not currently open, get on the waitlist. Sometimes we even have secret openings every now and then for our VIP members and get come over and we'll leave a link below. We would love to have you join us there because we want to get to know you and help you out and answer all the questions you have. We work with our members in that way. And have a great day. Thanks again for joining us. We look forward to seeing you next time on Smarter Healthy Living.
