"Actually...the only difference between brown and white rice is that brown has more fiber." Which makes it a healthier choice. Hubby and I have eliminated alot of the "white" stuff (or at least greatly cut back) from our diet and it makes a huge difference in how we feel. Energy wise too! (See below - we are neither one diabetic but don't want to be. We somewhat watch our carbs.) "Brown rice, compared with white rice, is a healthier diet choice for diabetics. Brown rice is a whole-grain and fiber-rich source, whereas white rice is a refined carbohydrate. When you eat white rice, your body quickly converts it to glucose, causing your blood sugar to skyrocket. Brown rice, on the other hand, takes longer to break down into glucose and makes your blood sugar more controllable." (from the web - didn't get the url) Sue - I've just been turned on to quinona. It has a higher fiber count also - right?

This has come up in our household every couple years, for about 20. He has wanted one but not really. I don't. Costco has one in the 30ish range. The floor model was a bit beat up. The liner is thin and teflon. My MIL has had one for years and it is a bit filthy, i suppose hard to clean? And the teflon is coming off. On the stovetop it is finding the right pot. An older calphalon is my rice pot. Perfect every time but needs some baby-sitting. Does induction have the ability to use a spacer? I have a few cast iron spacers for my gas stove-top Cast iron dutch oven does a good crusty bottom style. On Amazon i always read the one star reviews first and make sure they actually purchased the item and easy to tell if they are reading directions properly. Or know how to cook. I'm sure everyone knows that, but they do change their format from time to time. The convenience is a pretty big pull though. My neighbor with 3 under ten yrs, no brainer. Turn it on or program it and walk away. It does free you up to tend to other things. (and why we keep looking at them). We do a mixed grain so doubt it would work. One cup brown rice, toasted in olive oil, 4 cups water, bring to simmer, set timer 15 min, add 1/2 cup mixed grains, set timer 15 min, add the quicker cooking mixed grains...(quinoa, lentils, etc), lid slightly off and inch, turn off at 50 min and cover to steam and rest. I add soaked chia and flax so its a nice nutty blend. The batch i made this morning will be heated by steaming for salmon tonight and a chicken salad tomorrow. Not sure we want just plain rice anymore...

Dr. Besser's advice really only works for surface arsenic. If the arsenic is the inorganic type drawn up from soil or groundwater contamination, rinsing will NOT work very well. In fact, Consumer Reports recommends cooking 1 cup of rice in 6 cups of water, and pouring off the excess! Rinsing very well, and cooking the rice in extra water and dumping the excess (which unfortunately puts it right back into the environment one way or another), removes at most, about 30% of the arsenic. Things that can help: Sulfur helps eliminate arsenic from the body, so eat foods high in sulfur, such as eggs, beans, legumes and garlic. Eat plenty of fiber every day. Garlic, pectin, selenium, L-Cysteine and L-Methionine, Vitamin C, and Superoxide dismutase (SOD) are all good detoxifiers. Be sure to read up on recommended allowances; some of these are mildly toxic in very large quantities. Have a hair analysis done if you suspect arsenic toxicity. Here is a link that might be useful: Boston NPR: 5 Things You Need To Know About Arsenic In Rice

I basically cook all the rice in the same manner: On electric stove, 1 part rice (washed or un-) to 2 parts water, pinch or 2 of salt, bring to a low boil over high heat, then cover tightly & turn heat to low/warm for 25 - 50 minutes. Shorter time for white rice, longer for brown. Remove from heat & let stand covered for 5-10 minutes then uncover & fluff w/ a fork. I often mix in some butter. Best brown or white rice is short grain for sure - lovely soft & chewy texture. Here's yummy brown rice recipe of mine that's not too sweet : Orange Coconut Rice yield: 4 cups 2 cups raw brown rice 1 can unsweetened coconut milk (12-15 oz?) 1/2 cup unsweetened coconut flakes (grated OK too) 1-2 tsp. finely grated orange rind - approx. 1/3-2/3 of 1 medium orange water salt In a medium (2 quart) saucepan w/ a tight-fitting lid, place rice, coconut & 1/2 - 1 tsp. salt. Grate rind from orange directly into pan - about 1/3-2/3 of rind. Squeeze juice from orange & add to coconut milk w/ enough water to make 4 cups, then add to pan. Bring to a low boil, stirring a few times, then cover tightly, reduce heat to very low & cook 50 minutes. Remove from heat & let stand, still covered, for 5 minutes, then fluff w/ a fork. Do not remove lid until done!