polished rice


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Related to polished rice: brown rice

polished rice

(pol′isht)
Rice that has been milled to produce the commercially available white rice commonly consumed in Western countries. Milling removes most of the protein and thiamine from the grain. Beriberi, a thiamine deficiency, is caused when polished rice is the major source of calories in the diet.
References in periodicals archive ?
Brown rice and corn grits have more protein, vitamins, minerals and dietary fiber than white polished rice. Corn grits have a lower glycemic index, good for managing diabetes which is emerging as a serious public health concern.
Since their interest was mainly the diet of the jibaro, Axtmayer and colleagues analyzed "his range of food stuffs: polished rice, red kidney beans, pork, onion, chick peas, salted cod fish, olive oil, annatto seeds, lard, salt, garlic, black pepper, sweet potatoes, tomatoes, and pigeon peas." Although, they were surprised to find in this diet the highest iron content, they concluded that it was conspicuously low in vitamin A, calcium, and "good quality proteins." On the basis of this data, these biochemists encouraged "social service and public health workers to promote the benefits of a more judicious selection and combination of foods" (Axtmayer 1937: 3).
About 15 years later a Dutch physician in the East Indies, Christiaan Eijkman, noted that chickens fed mostly polished rice also contracted beriberi but recovered when fed rice polishings.
The estimate of Gini coefficient was done for the marketers of maize, cowpea and polished rice in different markets in the study area.
Tariffs on polished rice, for example, are as high as 778 per cent.
The process of rice milling involves the removal of hulls and bran from rough rice to produce polished rice. The milling equipment, often referred to as husker, hullers or shellers, removes the husk from the grain.
The landlords continued to collect one-fifth of the rice crop as stipulated, and found it more profitable to collect the land rent in superior quality polished rice, export of which brought considerable profits, rather than in paddy that had to be milled at their own expense.
We hypothesize that this could reflect changes in the quality of grains consumed today i.e., use of refined (e.g., highly polished rice) instead of the whole grains (less polished, hand pounded rice) consumed earlier.
Red yeast rice (RYR), a staple of Chinese medicine and a traditional Asian seasoning, is made by fermenting polished rice with various strains of the yeast monacus purpureus.
* Hatsumago Junmai Shu 300ml ($10.99)--Made in the simplest style from 40 percent polished rice, Hatsumago was sweet with clean flavors mid-palate that spread over the tongue.
The wheat for mugi mochi contained 10 times the amount of dietary fiber than polished rice does as well as a good deal polyphenol, which is said to whiten the skin.