For much of the world’s population, rice is a key part of their diet. Australia is no exception and all of us would eat white rice regularly, whether as Fried Rice, Sushi, with a curry, with Asian foods or even Paella.
White rice is however, not the best rice when it comes to nutrients and our health. White rice has little of the fibre rich bran, germ or husk that we find in Brown Rice, but it does cook quickly. So for convenience we have given up health benefits.
So if someone were able to come up with a way for our white rice to have increased nutritional value, taste good and still be pretty quick to cook, we would all be pretty pleased, right?
Introducing Thick Rice.
Essentially this is a variety of rice which has a thicker outer layer, which allows us to get much of the nutritional properties of brown rice, whilst still giving good cooking and tasting like our favourite white rice.
The CSIRO have teamed up with the Chinese Academy of Sciences to develop this amazing rice. Which is also going to give food businesses many more options in adding nutritional content to their food.
The results from this research has opened up opportunities to see if a similar nutrient improvement could happen with other vital staples like wheat, barley and soghum