Why not eat unmilled (brown) rice?
The natural oil-rich outer layer of the rice grain the bran and the aleurone is rich in some important nutrients, including vitamin B, and yet rice is generally consumed in its milled form, i.e. with the outer layer removed. If not removed, the oils undergo natural oxidation processes, the grain becomes rancid, affecting odour and taste, very rapidly, particularly in tropical and sub-tropical climates. Milling improves the long-term storability of rice without loss of taste.
The natural oil-rich outer layers of the rice grain the bran and the aleurone are rich in some important nutrients, including vitamin B, and yet rice is generally consumed in its milled form, i.e. with the outer layer removed. If not removed, the oils in those layers undergo natural oxidation processes and the grain becomes rancid, affecting odour and taste very rapidly, particularly in tropical and sub-tropical climates. Milling improves the long-term storability of rice without loss of taste.
