During a conversation with a friend concerning the correlation between the “whiteness” of rice and it’s glycemic index (GI), I let slip that as of late last year, for health and other reasons, I was milling my own rice.
Put simply, the browner the rice, the lower the GI and the greater the vitamin/nutrient retention. After milling, the acidity of rice increases gradually, meaning there are also health benefits of eating rice that has been freshly milled (within 7-10 days).
So for the second time, rice features on this blog.
Pictured above is our Twinbird MR-E500W rice mill.
Here is the process that adds 10-15 minutes to my prep time.
Step 1: Remove lid to be presented with:
Step 2: Add paddy rice (up to four cups):
Step 4: Replace lid and lock into position (Milling will not start when lid is not rotated into the lock position).
Step 5: Setup using the analog dials (in this case for 4 “cups”, to be milled 70%):
Step 6: Press start, and let the magic begin:
Step 7: After it stops, remove lid and… Tada!
Step 8: Remove spindle and basket:
Step 9: Dispose of the husk and bran layers which has been converted to dust. Would make for great fertiliser – if I had a garden.
And that’s it! Take the milled rice, wash/polish as per usual and cook.
Oh, and for the grinding mill engineer who was the inspiration for this post, a closeup of the mesh that makes up the basket.
Personally, I didn’t think there was a huge difference at 70% compared to 100% white.
The difference at 50% is a lot more obvious and may not be to everybody’s taste.