Rice Bran

Posted in Grains and Cereals Tell-a-Friend
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

Total Views: 1101

Word Count: 338

Comment on Twitter

More Articles in "Grains and Cereals"

Quinoa
Posted 09.12.2013 in Grains and Cereals
Quinoa
Pronounced ‘keen wa’, these are tiny discs of grain girded by a small band of bran. A staple of the Andes, this pseudo-cereal has a high concentration of…
View Details »
Rice
Posted 09.12.2013 in Grains and Cereals
Rice
Rice is a cereal grain that is one of the most popular foods in the world; its versatility is unsurpassed by any other food. Rice is the principal energy…
View Details »
Mixed Brown & Wild Rice
Posted 09.12.2013 in Grains and Cereals
Mixed Brown & Wild Rice
Mixed brown and wild rice are both chewy textured and nutty flavoured, usually combined to extend the more expensive wild rice. Used in pilafs, stuffings and…
View Details »
Poha
Posted 09.12.2013 in Grains and Cereals
Poha
Poha is very light flakes of rice with jagged edges and a rough texture, made by flattening parboiled rice grains with rollers, then drying them. The…
View Details »
Arborio Rice
Posted 09.12.2013 in Grains and Cereals
Arborio Rice
Arborio rice, graded superfino, is a plump, large, short-grained, Italian rice valued for its high starch content and the subsequent creaminess it brings…
View Details »

All Articles in "Grains and Cereals"