Raise your hand if you dislike brown rice and love white rice but know that white rice isn’t the healthiest thing to eat all the time. If you did, we are members of the same club. I’ve tried to like brown rice but it’s too heavy for most Asian foods and takes so long to cook.
Several years ago, I discovered Japanese short-grain rice that was partially milled. It was at Nijiya market, a small chain based in California that organically grows its own rice in California. And, you could buy it at 100, 75, 50, 25 and 0 percent. The 100 percent is white rice and 0 percent is brown. (The Nijiya online store doesn't carry a full selection.)
I bought the 50 percent Akitakomachi rice and found that it cooked up at the same rate as regular white rice. Amazing and with half of the bran intact, the rice retained some of the healthy aspects of brown rice. I wanted to call it brown rice but my husband coined the term “beige rice.” The rice was delicious – separate fluffy grains with a faint earthy sweetness. We found ourselves eating more rice than we normally did. It was better for us, no?