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A nicely curving pile of white rice sits on your plate less than ten minutes after you put it on to cook. Just the thing to round out your meal and fill you up. But it is also just the thing to do you absolutely no good nutritionally. The fact is that fast-cooked rice and slow-cooked rice have a huge difference in their nutritional content.

FAST-COOKED RICE
Fast cooked rice can refer to two types of rice.

First, it can refer to rice that has been previously cooked most of the way and then freeze-dried. Then you get it in it's colorful box or packet and drop it in some water and a few minutes later it is ready. While it is the height of convenience, it really does you no good nutritionally. Usually this is white, over-processed rice that has had almost all, if not all, of its natural nutrional content basically burned out of it.

Sometimes fast-cooked rice refers to very short grain, white rice. The nutritional value of this stuff is about a half-step above the pre-cooked and freeze-dried rice, but that half step does not make much difference. Basically, it is filler without real substance. It might taste good, but it is an empty, useless starchy carb.

And a final note: white rice usually has triple the sodium that other grains have.

SLOW-COOKED RICE
Slow-cooked rice is usually long grain or brown or even wild grain rice.

The long grain and wild grain rice has kept its bran and germ (a good thing in rice) through its simple processing, so there is more nutritional value to it. Also, the sodium is reduced and nice nutrients are far more present in this intact, natural grain.

Brown rice is incredibly good for you. If prepared properly by soaking it before cooking, it actually helps kidney function. Also, brown rice is packed with potassium, phosphorous and even calcium. Does it have fat? Yes- the good kind. It also has a good amount of protein.

SUMMARY
So the nutritional difference between fast and slow-cooked rice is significant. Sure, convenience is good, but why should we treat food, something so necessary to our lives, as convenient? Why don't we return to our respect for healthy, simple food? Moving to long grain and brown rice will without a doubt be a step on this road and also a step on the road to better health.

Learn more about this author, Jared Garrett.
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