Brown rice is used worldwide. Rice is a staple food of people, especially in South India and Southeast Asia. Myanmar (Burma) is the largest producer of rice. It is also widely grown in countries such as Thailand, Sri Lanka, and India.
Rice is a flour product. Two-thirds of the world's population eats rice.
Rice is rich in iron, calcium, vitamin A, vitamin B, vitamin B12, vitamin K, vitamin E, starch, and protein.
But bran-free rice is packed only with starch. Today we are in a situation where we are consuming only bran removed rice. We all love rice like the eye-catching white jasmine flower. There is only taste. But there are no other nutrients available except starch.
These rice are polished two or three times and all the vitamins in the rice are eliminated. Cooking and eating this rice adds a lot of starch to the body. Initially, the body will have more insulin secretion to control that starch. As sugar levels increase, insulin secretion decreases after a certain period of time. Thus causing diabetes.
People used hand-milled rice in a time when there was no scientific progress. They put the paddy in the stone grinder, crush it continuously with the pestle, cleaned its husk, cooked and ate the rice. Rice taken in this way does not have bran removal completely.
Thus, when rice is eaten along with bran, the body gets the required nutrients. As well as making the flour in rice easier to digest.
We know the proverb that Too much of even a good thing can be harmful. This means that if you eat too much of anyone substance it will have side effects. But many are unaware that the antidote is in the same food we eat.
This is what the Siddhars call the enemy (Sathuru), the friend (Mithuru). That is, if you eat too much mango, it will have side effects, but if you eat a small amount of mango nut along with mango, there will be no side effects. It is applicable for all meals.
Eating unpolished rice adds all its benefits evenly to the body. This bran-free rice is widely used in India only in Kerala and Sri Lanka. The use of this rice in Tamil Nadu has now come down drastically.
Previously produced paddy was slightly larger in size and the cropping period was 6 months. But now they are producing more paddy varieties which can be harvested in a short period of 3 months. These crops give high yields. These crops are very helpful in alleviating food shortages. This type of rice is polished two to three times and sold. People love it because it is small in size, crisp, and white to eat.
Previously, there are many varieties such as Car Rice, Manakkattai, Vaalaan, Karunguruvai, Irkkuch Chamba, Pumudusamba, Koraichamba, Kurunchamba, Pepper Samba, Cheeragach Chamba, Kalan chamba, Mychamba, Kodaichamba, Kadaichamba, Jasmine Chamba, Iluppai Poochamba, Manichamba, Vinathadi chamba, kaivarai chamba, Senchamba Kalthundai chamba, Kunduchamba, Kunrimanichamba, Annamalagi and Sornavalli.
Agathiyar hint tell about the general properties of husked rice
Husked rice is classified into two types, raw rice, and boiled rice. Boil the rice in water and dry them under sunlight and pestle to remove the husk. This rice is called boiled rice. If the paddy is not boiled and used as it is, it will be called raw rice. This is the rice used across Andhra and Telangana.
Medicinal uses of hand-milled rice
Digest easily.
Relieves constipation,
Separates urine well
Purifies the blood and refreshes the body.
Reduces bile increase
There will be no impact of diabetes
Eliminates body fat.
Protects skin.
Rheumatic bile, keeping the bile in its proper position.
Hand-rolled rice is not available much at present. Buy brown rice and cook it. You will feel the taste only till it crosses your tongue, after that no benefits. Brown rice or hand-milled rice is best for a healthy body. Polished white rice is dangerous. Cut down on eating them and buy brown rice and get better health.
