Last Friday, which was a holiday (Chinese New Year), we unofficially shifted to brown or unpolished rice. All our meals last weekend, except for our Friday dinner where we had unlimited dimsum at Kung Fu Kitchen in The District Imus, included brown rice. It was a mutual decision for the hubby and me (though I’d admit I had bugged him about it until he realized I had a point) and so far, we’re enjoying it.
In the three days (Friday, Saturday and Sunday) we consumed brown rice, I noticed that it made me full longer. I also liked it’s texture. The cooked grains are firm but not too hard to chew. It’s like I’m eating fried rice (I love fried rice of all kinds!) except that it’s not oily at all. And another thing, brown rice is more “raised” or maalsa than your regular white rice. That’s economical because it means you get more cooked rice at a lesser amount of grains.