Post production: Rice

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.


By J

Australian born. Japan based. Dealing in international trade, motorsports management, athletic performance coaching and consulting.

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