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Rice is the seed of a slender leafed grass commercially grown in the U.S. for over three hundred years. In this column we will look at the varieties, and their traits as well as storage and preparation suggestions. It is first processed to remove the outer husk leaving the whole kernel or brown rice. Further processing to remove the germ or bran of the seed produces the white rice we are most familiar with. With the healthful parts removed the “pretty white rice” has now to be enriched with the nutrients lost during milling. The rice may be buffed with glucose or talc powder to make it more attractive. U.S. makers no longer use talc because it has been identified as a health risk product, but other countries are still using this process to “beautify” rice. Always check manufacturers content list and instructions concerning pre-rinsing because talc should be washed off.         Both brown and white versions are...
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