Basmati rice

[Guest guest]

I was always under the impression that white Basmati rice was

naturally unhulled and was healthier than any other rice. Someone

told me recently that there is a natural brown Basmati rice from

India. he said he read that brown Basmati is unhulled and white is

not. What is the concensus of the forum on this?

 

Thanks

GB

[Guest guest]

lol - the only Basmati rice we get in Australia is hulled and I understood

that this is the kindest to the digestion .........

 

Jane

_____________

I was always under the impression that white Basmati rice was

naturally unhulled and was healthier than any other rice.

[Guest guest]

white rice is hulled.

brown is unhulled.

 

_________________________

I was always under the impression that white Basmati rice was

naturally unhulled and was healthier than any other rice.

[Guest guest]

Exactly.

 

And as Jane mentioned earlier, I've always been advised (from

Ayurvedic perspective) to eat white basmati rice because it's easier

to digest.

 

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

_______________________

white rice is hulled. brown is unhulled.

[Guest guest]

hi GB

 

didn't we cover this before? anyway:

 

**there is no such thing as 'naturally unhulled rice'**

 

this is a kind of ayurveda urban myth that keeps coming up, and i

don't know who is fabricating this notion, but it demonstrates a

woeful lack of knowledge that is symptomatic of our industrialized

culture and how little we actually know about our food and where it

comes from

 

although this isn't about basmati rice per se, you can read more

about rice milling here:

http://www.knowledgebank.irri.org/riceMilling/Milling_lesson01.htm

 

whether they/we are talking about basmati, jasmine, texana, etc, ALL

varieties of white rice have been milled to remove the outer layer of

bran, and as such, all basmati rice in india is brown to start off

with and then is milled for consumers

 

unfortunately this process removes many nutrients and all of the

fiber, and is a nutritionally inferior product, although it is easier

to digest and absorb (but then so is white sugar, so this argument

isn't necessarily valid for health)

 

studies have shown that in populations that subsist on rice, the

incidence of beri-beri (vit B1 deficiency) increases with rising

affluence, because people can afford to buy the milled rice, instead

of the 'hand-pound' rice that you must prepare yourself

 

in india, the original rice was 'hand-pound' rice, which i take it,

is increasingly harder and harder to find as most of the population

has switched to par-boiled white rice, and this more than anything

else is the primary cause for the sky-rocketing rates of diabetes in

that country

 

rice was traditionally stored in its husk, which preserves the

nutrients including fatty acids and vitamins that would be oxidized,

just like other seeds like flax

 

when the rice was to be eaten it was the job of the housewife to

pound the rice and remove the husk, but as most urban indian

housewives are isolated from family and friends, the task is too

great for one person to pound enough rice to feed the whole family

 

however it is possible to buy mechanically hulled indian brown

basmati rice, but i take it that its not that popular in india; also,

once removed from its husk the rice tends to go rancid rather

quickly, imparting a bitter after-taste, so its important to get it

as fresh as possible after hulling, and store it in a cool, dry and

dark location

 

best wishes...

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

 

____________________________

I was always under the impression that white Basmati rice was

naturally unhulled and was healthier than any other rice. Someone

told me recently that there is a natural brown Basmati rice from

India. he said he read that brown Basmati is unhulled and white is

not. What is the concensus of the forum on this?

[Guest guest]

Many people say it increases heat - those from india.

I find it easier to digest only because if you cook it nicely it stays seperate,

but it is not a whole grain

 

________

And as Jane mentioned earlier, I've always been advised (from

Ayurvedic perspective) to eat white basmati rice because it's easier

to digest.

[Guest guest]

hi patty

 

all my research into this topic over the last several years points to

the reality that pure white basmati rice is a product of modern

industrial processing - it is not traditional nor ayurvedic

 

in a traditional society where mechanical equipment doesn't exist,

consider the effort and energy required to remove every piece of bran

from the rice? and for what purpose? to lose nutrition?

 

in traditional rice-eating societies, after the rice is hulled by

pounding, it is sometimes processed further by tumbling with stones

which removes some of the bran but leaves the grain with distinct

bran streaks - in other words, the low-tech milling is inherently

inefficient, but ends up preserving the nutrient content of the rice

 

as far as i know, pure white basmati rice isn't mentioned in any

ayurvedic text

if this kind of rice was produced during ancient times, surely it

would have been only for kings or special occasions because of the

intensive labor involved

 

the most lauded rice is raktasali (red rice), which these days is

only found in kerala

it is a partially milled, large grain, non-sticking rice that has

much more fiber and IMO is much more satisfying than basmati rice

 

i can't get it here, so instead we use the sri lankan red rice, which

is a smaller grain, and not quite as tasty

i do rinse this rice a little bit to improve the flavor (otherwise it

tastes rather grassy), but not to wash away all the bran

 

although both these rices are milled, there is still a lot of the

bran on the grain, increasing its nutritional content

 

best...

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

 

___________________

And as Jane mentioned earlier, I've always been advised (from

Ayurvedic perspective) to eat white basmati rice because it's easier

to digest.

[Guest guest]

> the most lauded rice is raktasali (red rice), which these days is

> only found in kerala

> it is a partially milled, large grain, non-sticking rice that has

> much more fiber and IMO is much more satisfying than basmati rice

 

You must have some siddhi to see the things thousands of miles away.

raktasali rice is available in tribal parts of Maharashtra. Many

farmers, who did not study ayurveda, perhaps knew its essense, and

still eat many traditional grains. The limited production of such

grains is distributed amongst friends and well wishers. Commercial

production on large scale is not undertaken, since market so far was

unaware of such delicasies. But now traditional and organic is mantra

in many districts of southern india. Traditional 'rich in sweet taste

carrots' have started arriving, which were not available for at least

last 30 years. People are now showing less preference to colored,

artificially ripened fruits.

[Guest guest]

Something else about basmati rice that I have given thought to.? Joanna Budwig a

renowned German researcher in linseed oil and fatty acids once mentioned about

beneficial properties in aromatic herbs--something to do with " rings " (I'm not a

chemist, don't ask).? Basmati rice is aromatic.? Maybe there is some benefit

there.? All comments appreciated.? Katy

[Guest guest]

I am so thankful for the slow food and local food movements. Food is so much

better when you know where it came from.

Darla

_________

The limited production of such

grains is distributed amongst friends and well wishers. Commercial

production on large scale is not undertaken, since market so far was

unaware of such delicasies. But now traditional and organic is mantra

in many districts of southern india.

[Guest guest]

well you can call it a siddhi but its really just an informed view

based on observation and experience

 

i have traveled over most of the subcontinent, including india,

pakistan and sri lanka, and experienced the local regional cuisine in many

different places

 

i guess i missed some tribal areas, but the only place i found

raktasali consumed by the population at large, where you could buy it

easily in the market place, was in kerala

 

so what are you making fun of? am i wrong? is it easy to get

raktasali in mumbai? ahmedabad? delhi? varanasi? kolkatta? chennai?

 

the fact of the matter is that most people still eat refined white

rice in india as a staple, and this mistaken dietary practice

masquerades as preventative eating in ayurveda, and this erroneous

perspective among others is what has been imported to the west

 

some people might take issue that it apparently takes a mleccha to

make this point, but it doesn't mean that it isn't true!!

 

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

___________________

You must have some siddhi to see the things thousands of miles away.

raktasali rice is available in tribal parts of Maharashtra. Many

farmers, who did not study ayurveda, perhaps knew its essense, and

still eat many traditional grains.

[Guest guest]

 

 

So are you claiming that we shouldn't eat any basmati, white or whole grain?

You mention your preference- the Sri Lankan red rice - is this one whole

grain? I like this one except for the fact that I learned that red rice is

generally heating. Do you know if this Sri Lankan one is heating?

 

 

 

So, when the ancient texts were calling for rice, which kind were they

intending? I am interested in the history of rice and the wisdom ancient

cultures developed for increasing its digestibility. Some of my references

regarding grain digestibility speak of using an acid-medium/fermentation to

neutralize (mineral binding & tough to digest) phytic acids in grains and

this is perhaps why so many cultures have traditionally fermented their

grains (ie idly, sourdough bread, lime soaked tortillas, etc). So perhaps,

idly was once made with whole grain rice and the fermentation rendered it

more easily digestible? Or was it the partial milling (that Todd speaks

of) that did the trick for digestibility? Regarding the white basmati

rice: it does seem to be a little darker (and hence more bran or nutrition)

than its neighboring Asian white rice counterparts and I have understood

that it is soaked first allowing some of the B vitamins to enter and remain

in the kernel post processing (Pitchford, Healing with Whole Foods) and have

talked to some Indians who have worked in the rice factories who have

mentioned that they are still using ways of milling in India to keep some of

the nutrition in tact.

 

 

 

Does anyone have some sources/references that talk about rice? I would like

to get to the bottom of this issue. Seems like there is a lot of

discrepancy out there- as well I've heard that whole grain rice can be a

problem because of fungus/molds. Has anyone heard this?

 

 

 

Thanks!

 

Lawren Pulse

[Guest guest]

Hi

 

Thanks for the background info. You are such a wealth of information.

I love it!

 

In my cooking, I use different grains during the week hoping this

will provide a variety of nutrients. I've found that if I do that it

helps keep people excited about eating grains, something most

Americans aren't accustomed to. I use a lot of quinoa, amaranth,

barley, millet, some rice-but it's usually my last choice. There are

so many delicious choices.

 

Here's a link to a place that sells red rice. Is this what you're

talking about?

 

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?

prmenbr=87995 & prrfnbr=147833 & l1=111489 & l2=143502 & l3=143503 & hbtype=ppc & hb

v1=google & hbv2=Red%20Rice%20group

 

Happily,

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

_____________________

 

the most lauded rice is raktasali (red rice), which these days is

only found in kerala

it is a partially milled, large grain, non-sticking rice that has

much more fiber and IMO is much more satisfying than basmati rice

[Guest guest]

Hi

 

Red rice is also available in Karanataka. Infact, my wife's parents

bring red rice from their home town Kolar to Bangalore. I'm also

trying to look for red rice in Texas, USA. I'll check with my

Malayali friends.

 

Indian life style has undergone lots of changes but the diet pretty

much remains the same. A majority of South Indians including yours

truly consume polished white rice without knowing the ill-effects.

One of my Indian friends here in USA has got high cholestrol and

diabetes. He is still in his 30s. As IT professionals we work long

hours and lead a sedentary lifestyle along with eating tons of white

rice with sambar and ghee ( Ghee available in USA is not of high

quality )

 

What do you think of Chapathi made from 100% whole wheat flour?Is it

a good alternative to polished basmathi rice ? In US there is a

brand called Laxmi and its supposed to be of good quality. Yes, its

still GM wheat I guess.

 

 

Looking at all the things and delving further and further I feel I

should go back and settle in a village near Bangalore where my

ancestors lived so that I can enjoy good health! In Indian villages

you can still get almost everything that is naturally made. Clean

air, fresh vegetables and fruits, raw unhomogenized cow's milk from

a healthy cow, ayurvedic herbs ,easy access to a Vaidya and so on.

 

 

Hmm dreams I have...

Janardan

 

______________________________--

didn't we cover this before? anyway:

 

**there is no such thing as 'naturally unhulled rice'**

[Guest guest]

The following text about rice is from the book Heaven's Banquet from

Miriam Kasim Hospodar...

 

The origin of the word rice is vrihih, Sanskrit for " life-giving

seed. " It is mentioned innumerable times in the Vedas. ...the ancient

Ayurvedic texts repeatedly refer to the nourishing value of " rice

well cooked with ghee. "

 

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

[Guest guest]

another really good grain to eat in India is Raagi. I think it is called finger

millet Eleusine coracana. It is has 9 to 10 percent protein, iron and when

unhulled is a good source of fibre - it is easy to digest too. It is not very

glutenous. It has a pleasant flavor.

 

They used to use it as a rotation crop to re-nuorish the soil and then use it

for ceral and cattle foder.

 

Do you know the English name of this anyone?

 

This is dark in color and we used to make biscuits from it and distribute it to

the poor in rural villages of Anhndra Pradesh.

 

I know they use it in Karnataka too.

 

It is eaten as a porridge or made into balls with spinach and dal.

[Guest guest]

In Yamuna Devi's cookbooks she too recommends that rice be rinsed

well, and soaked before cooking.

 

I've found that the rice is more tender when it's been soaked and

cooked. It's a subtle difference, but enough of one that I always

take the time to do it.

 

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

__________________________

and I have understood

that it is soaked first allowing some of the B vitamins to enter and

remain

in the kernel post processing (Pitchford, Healing with Whole Foods)

[Guest guest]

Absolutely, and I've never seen rice growing in the deserts of

California. Since moving here in August, I've toured the local farms,

and I'm trying to source mesquite flour which was the grain of the

indians here. I've contacted the local tribes, but can't find

anything produced locally. So far my only source is store bought

organic mesquite flour from Peru!!!

 

I'm a big fan of local, organic, etc., but it really takes a lot of

looking to find the resources that can provide the variety. Most of

the growers in this area have gone to mass production, and the

biggest crop here is red grapes. So without resorting to growing my

own food AGAIN (it takes a lot of time and/or money -- not

impossible, however), we need to think about how we develop

communities. We need to help each other, and support one another and

build sustaining, eco communities.

 

Like our other forum friend who wants to go back to india and his

support system there.

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

_________________________________

I am so thankful for the slow food and local food movements. Food is

so much

better when you know where it came from.

[Guest guest]

> Hi

>

> Red rice is also available in Karanataka. Infact, my wife's parents

> bring red rice from their home town Kolar to Bangalore. I'm also

> trying to look for red rice in Texas, USA. I'll check with my

> Malayali friends.

 

hi janardan,

 

glad to hear its available in karnataka - i am not surprised, actually

where rice is produced locally there is always the possibility of

getting the real thing, before its shipped off to a mill

 

the whole idea of eating low tech is very much a gandhian ideal, and

is also better for health!

 

>

> What do you think of Chapathi made from 100% whole wheat flour?Is it

> a good alternative to polished basmathi rice ? In US there is a

> brand called Laxmi and its supposed to be of good quality. Yes, its

> still GM wheat I guess.

 

its like this - pretty much all flour is industrially milled,

processed until the grain is smashed into a fine powder that acts

more like an industrial glue rather than food

traditional stoneground indian atta is not like the super fine flour

of today, and i suspect that much of the atta produced nowadays is

done in big steel mills

 

what you want is fresh, organic stoneground wheat

in the US you can get Bob's Red Mill - http://www.bobsredmill.com/

stone.php

 

store it in a cool dark place - i keep any whole grain flour i have

in the freezer

its harder to work and isn't as sweet and soft as white flour, but it

also means you will eat less, and it is less likely to cause GI problems

 

to be honest, i see so many wheat allergies these days that i am

always wary of recommending it

there are also a bunch other " new " grains, like quinoa and amaranth,

or using other non-wheat products like millet, barley and oat

 

personally, i think its a good idea to rotate your grains, and not

rely on just one

 

>

> Looking at all the things and delving further and further I feel I

> should go back and settle in a village near Bangalore where my

> ancestors lived so that I can enjoy good health! In Indian villages

> you can still get almost everything that is naturally made. Clean

> air, fresh vegetables and fruits, raw unhomogenized cow's milk from

> a healthy cow, ayurvedic herbs ,easy access to a Vaidya and so on.

>

> Hmm dreams I have...

 

that sounds pretty good janardan! someday, i may try to join you!

when the cold weather here is just too much ;-)

 

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

[Guest guest]

> So are you claiming that we shouldn't eat any basmati, white or

whole grain?

You mention your preference- the Sri Lankan red rice - is this one

whole

grain? I like this one except for the fact that I learned that red

rice is

generally heating. Do you know if this Sri Lankan one is heating?>

 

 

 

i am saying eat the brown/red rice, unmilled or partially milled,

which is the authentic rice of ancient india

 

white rice should be reserved for weak people with weak digestion,

and regular daily consumption will promote obesity, diabetes and

cardiovascular disease

 

all grains generally are heating, but some are comparatively less so;

some are drying, some are moistening; some are heavy, some are light,

etc etc; but as a category they are ushna (warming) and brimhana

(stoutening)

 

grains like wheat are very heavy, warming and moistening, whereas

grains like millet are quite drying; rice is comparatively cooling

and moistening...

 

 

> So, when the ancient texts were calling for rice, which kind were they

> intending?

 

 

 

there are a huge number of varieties, but the best is stated to be

raktasali, although the quick growing sastika rice was also valued

 

 

 

> I am interested in the history of rice and the wisdom ancient

cultures developed for increasing its digestibility. Some of my

references

regarding grain digestibility speak of using an acid-medium/

fermentation to

neutralize (mineral binding & tough to digest) phytic acids in

grains and

this is perhaps why so many cultures have traditionally fermented

their

grains (ie idly, sourdough bread, lime soaked tortillas, etc). So

perhaps,

idly was once made with whole grain rice and the fermentation

rendered it

more easily digestible?>

 

i had a student (a baker), who made idli from brown rice and said

they were very good

 

however, i am not confident that idli is a traditional food - i

believe that the original idlis were made from urad only, and rice

was added much later to enhance fermentation

see: http://en.wikipedia.org/wiki/Idli#History

 

 

 

> Or was it the partial milling (that Todd speaks

of) that did the trick for digestibility? Regarding the white basmati

rice: it does seem to be a little darker (and hence more bran or

nutrition)

than its neighboring Asian white rice counterparts and I have

understood

that it is soaked first allowing some of the B vitamins to enter

and remain

in the kernel post processing (Pitchford, Healing with Whole Foods)

and have

talked to some Indians who have worked in the rice factories who have

mentioned that they are still using ways of milling in India to

keep some of

the nutrition in tact.>

 

 

there is no bran on white basmati rice

in the case of parboiled basmati rice, they boil the paddy, and then

hull and mill

 

 

 

> Does anyone have some sources/references that talk about rice? I

would like

to get to the bottom of this issue. Seems like there is a lot of

discrepancy out there- as well I've heard that whole grain rice can

be a

problem because of fungus/molds. Has anyone heard this?>

 

 

all unrefined grains are susceptible to oxidation - which is why they

should be obtained and eaten fresh

the best way to store rice is in its husk (paddy rice), but whole

grain rice in proper storage can last some time

 

you can tell when the rice is going rancid - it has a bitter smell

and taste

 

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

[Guest guest]

hi patti

 

the link didn't work for me

 

i see the site is selling a bhutanese red rice - its not what i am

familiar with, but if its variety of red rice that is partially

milled then it satisfies all my criteria

besides which, grown in the himalayas, fed by mineral-rich waters,

its bound to be very good!

 

best...

Caldecott

todd

www.toddcaldecott.com

 

_____

 

> Here's a link to a place that sells red rice. Is this what you're

talking about?

 

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?

prmenbr=87995 & prrfnbr=147833 & l1=111489 & l2=143502 & l3=143503 & hbtype=ppc &

hb

v1=google & hbv2=Red%20Rice%20group

[Guest guest]

When I make Dosa I use almost all urid.

I have found red rice very hard to digest as a kapha person and am almost

quitting grains and find myself a lot healthier.

I have eaten chapati at my friend's house, she has a mill at home and uses whole

wheat and let me tell you, there is nothing like the chapati she makes.

It is very light and the flavor is remarkable.

Her son cannot eat chapati made by anyone other than mom and I agree.

Though I am a mother of four I asked her where to get a mill so I could make

chpati in the same way.

She told me at this time it would be too much labor intensive and suggested I

buy milled whole wheat but I am not convinced it would be the same.

We have certainly come far from food that is pleasureable in the name of quick

and easy.

It is not a surprise that we are left with cravings and feeling unfulfilled and

binge eat, our food simply is not good anymore

________________________________

i am saying eat the brown/red rice, unmilled or partially milled,

which is the authentic rice of ancient india

[Guest guest]

where would one get such a grinder?

 

_____________

a friend of mine

always used to grind her wheat immediately before she cooked with it - it

didn't seem to take that long - she used a hand mill with a stone as far as

I remember

[Guest guest]

> When I make Dosa I use almost all urid.

> I have found red rice very hard to digest as a kapha person and am

> almost quitting grains and find myself a lot healthier.

 

red rice, brown rice etc is definitely heavier, but it is more

satisfying as well, and it takes less to make one satisfied compared

to white rice

the best way to eat it is with soupy stews, and not too much at one

sitting

 

its been my thesis for a very long time that we are too dependent on

grains, and find consistent, positive results in many patients when i

readjust their macronutrient intake, and emphasize high quality fats

and proteins (and always, lots of vegetables)

 

however, it does run against the flow of typical ayurvedic dietary

recommendations, which tend to be very heavy in the grain department,

not to mention the USDA food pyramid

 

for those that listen to CBC radio, just this week there was an

excellent interview with Gary Taubes on " Quirks and Quarks " ,

discussing his new book " Good Calories, Bad Calories "

 

http://www.cbc.ca/quirks/podcast.html

 

also

 

http://abcnews.go.com/GMA/story?id=3654291 & page=1

 

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

[Guest guest]

while it is true that contemporary ayurveda suggests diet heavy in grains when

we look at a yoga diet that is not the case.

The focus is on fruits and vegetables and dal with good fat from ghee and less

grain.

It was really hard for me to adjust to the south indian diet of rice and let me

tell you my abdoman was bloated twice its size after each meal and I simply felt

like sleeping.

I have been married to a south Indian brahmin for twelve years so I have now

adjusted to eating rice twice a day but have really cut down on this in the last

year and many days I just eat dal and subji and on those day I feel great!

 

_____________________________

its been my thesis for a very long time that we are too dependent on

grains, and find consistent, positive results in many patients when i

readjust their macronutrient intake, and emphasize high quality fats

and proteins (and always, lots of vegetables)