Rice Bran
Rice bran is the outer seed-coat of the rice grain, rubbed off after removal of the hull during milling and processing. Rich in oils and vitamins, rice bran quickly becomes rancid unless defatted. In Japan, rice bran is roasted to extract the flavour, then mixed with water and salt, before being used to pickle vegetables such as daikon, cucumber and carrot. Rice bran is considered to be a “super food” — not only does it contain high amounts of fiber, vitamins and minerals, but it also contains antioxidants that improve your health when eaten regularly.
There are many ways to add rice bran to a variety of everyday foods to boost both their fibre and nutritional content.
Add it to homemade bread, muffins and cakes.
Stir it into your cereal or porridge.
Add it to homemade soups.
Add a couple of tablespoons to casseroles.
If you don’t like brown rice, add some rice bran to your white rice during the cooking process.
Stir it into yoghurt.
Add it as an ingredient in fruit crumble toppings, or to cheesecake bases.
Add a tablespoon to homemade smoothies or milkshakes before blending.
Combine it with gluten-free breadcrumbs to coat meat schnitzels and fish fillets.
Use it as an ingredient in stuffings for roasts.
Category: Ingredients
Sub-Category: Grains