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Hi folks,
 
The answer to the white rice controversy is very simple. Use brown rice. It
is not another grain, it is simple the *whole* grain with nothing lost to
processing. While you are at it, buy organic - rice is one crop that is
subjected to many pesticides.
 
Spraying a few artificial vitamins (with who knows what added) on polished
rice does not compensate for removing the bran and germ, where almost all of
the original nutrients (and fiber) are located.
 
I really like brown basmati - it has a wonderful smell as it cooks, and is
very good tasting. It doesn't seem to require much salt. A plastic vegetable
steamer with an automatic timer is the ideal way to cook it. The rice turns
out perfect every time, and you just put it in and turn the thing on. Follow
manufacturer's instructions.
 
Brown rice takes longer to cook, about an hour, but can be made in a big
batch and stored in the refrigerator or freezer until needed. It's really
worth it.
 
Marilyn Gioannini
author of "The Complete Food Allergy Cookbook"