How can something so common be so interesting? We can ask this question of many things. It often just takes an eye – perhaps a bit of imagination – to find the treasures in the everyday. And we’ve certainly found it in what seems to be the most common food of all (because it almost is): rice.
480 million tons of milled rice are produced annually, and 3.5 billion people depend on it as a dietary staple.1 Asia is king, but rice is grown on every continent (with the ever-exception of Antarctica – though researchers probably pop it in the microwave even there.) But not all rice is the same, especially after people get their hands on it.
Milling is the process of removing layers from the rice grain. That white rice you find in bags and boxes everywhere? That’s milled rice. According to an academic journal article authored by Dr. Sumithra Muthayya, this strips each grain of its husk (25 percent), and bran and germ (10 percent) layers.1 The remaining 65 percent is your average piece of white rice. 65 sounds like a lot, particularly when you consider that the husk is removed from brown rice, too. The question, though, is not what is left, but what is lost.
White rice is no longer a whole grain. The bran and germ – the brown parts – are very nutritious components; the ones that make it whole. According to an article authored by Registered Dietician Megan Ware, removing these depletes fiber, protein, and micronutrient value.2 Presumably they do it for that “ricey” taste many people love. But let us tell you – brown rice isn’t bad either.
Naturally, we started with brown rice. We used our HydroRelease™ method to convert the whole grain – bran, germ, and endosperm (the white part) – to a creamy emulsion. This is what gives Milked Brown Rice™ its lush texture, and makes drinking a common grain a wonderfully uncommon experience.
Combining brown rice with our process, we have been able to put 20 grams whole grain into a glass (the Whole Grains Council has stamped it) – plus 2 grams of protein. And it isn’t gummy or bland.
In effect, we’ve made rice interesting and exciting by making it simpler – reforming it in a way you’d hardly expect: brown rice milk in a carton. For home or on the road. For drinking, cooking, or coffee.
And about that last thing… yes, Milked Brown Rice works in coffee. So well, in fact, that it’s barista-approved. It’s hard to argue with whole grain in your morning cup.
That’s certainly better. We think those hardy scienitistws at the South Pole would agree, too.
1 Sumithra Muthayya et al., “An overview of global rice production, supply, trade, and consumption,” Annals of the New York Academy of Science 1334 (2014): 7-14.
2 Megan Ware, RDN LD, “Is brown rice or white rice better for your health?,” Medical News Today, 10-24-2017.
*The representations and statements made by the third-party sources cited in this post are those of the applicable third-party author(s) cited and have not been independently evaluated by Elmhurst. Elmhurst accepts no liability for any errors, omissions, or representations made by these third-parties.