Black Rice Risotto with Roasted Tomato and Aubergine

I enjoy preparing different main courses and even bread with rice. It is a very nutritious grain. However several techniques employed to refine it make its impact on our health much less effective. Even negative, in case of excessive consumption, as suggested by this study on the relationship between rice intake and diabetes. Why it is so? During the milling process its husk is removed to get “brown rice”, which retains several thin layers of wholesome bran and is still full of nutrients, vitamins and protein. Afterwards the refining process, which should  stop here, go on until all the bran is peeled off and polished. Here it is rice into the shiny and white version we all know.

At this final stage many proteins and antioxidants are gone for good. Why do we have to mill rice so heavily and get a much less healthy aliment? I’m not sure I understand the logic that’s behind food processing, if there’s a logic and not only strategies for profit, which I fear is the case. As a great alternative to brown rice, which doesn’t amaze my ignorant taste buds, I recently tried Black Rice, also known as “Forbidden Rice” (forbidden by the biggest food corporations?).

It retains all its nutrients because it is a non refined variety of brown rice. Just a spoonful of it contains more anthocyanin antioxidants than in a spoonful of blueberries, it has also less sugar, more fiber and vitamin E. And it tastes great. Is it all about pros? No, it comes with just one negative aspect: a longer cooking time. 40 minutes are required to discover the real and genuine taste of rice. Needless to say, I believe it’s worth waiting for.