A study in the US is suggesting that replacing white rice with brown rice could cut the risk of diabetes – findings that might provoke some serious interest in China, given the country’s rocketing rates of the disease.
I have to admit that, although I wouldn’t serve brown rice with Chinese food at a dinner party, I often eat it as part of simple meals at home. I love the taste and texture of brown rice, for a start, and I also like parboiling the rice, and having the silky boiling liquid (ç±³æ±¤ï¼‰as a soup, perhaps with the addition of a few spring onion slices. And egg-fried brown rice has a lot of character.
Do any of you blog readers think that Chinese people might gradually give up their insistence on white rice, and eat brown rice as a staple, just as many westerners now eat wholemeal in preference to white bread?