But we find that we much prefer white rice with foods like curries, risottos, sushi and paella. Of course, at the same time, we always want to make sure our meals are full of vitamins and minerals, and contain plenty of fiber. That’s why we eat white rice like people from Mediterranean and Asian cultures typically do — mixed with nutrient-rich foods like vegetables, beans, fish and plant oils.

In fact I did some quick calculations, and according to the USDA Nutrient Database, this risotto recipe — which is made with white rice — actually contains more dietary fiber per serving than your Oven-baked Butternut Squash and Rosemary Risotto, which is made with brown rice.

This is simply because of the extra beans and vegetables in our risotto. And these beans and vegetables add lots of vitamins, minerals and antioxidants, while also helping slow the digestion rate of the white rice. So we end up eating a nutrient-rich, fiber-packed meal, while still getting to enjoy our favorite rice.

But of course we’re not suggesting that people stop eating brown rice if they enjoy it. We’re just saying that if you can’t stand the taste of brown rice, there are still plenty of other ways to get whole grains and fiber into your diet.

That’s great that you’ve found a brand of brown rice you enjoy. You’ll have to let me know what the brand is so I can try it with your very tasty looking Butternut Squash and Rosemary Risotto. (Although I still don’t think I’ll be in a hurry to try brown rice sushi!)

Emily - It sounds like you and Sophie went through similar dilemmas trying to find a decent tasting brown rice. Who knows, maybe the brand she likes is the same one you like.

I can also relate to your feelings about brown rice…I’ve always preferred white rice to brown myself and while I do like some brown rice now, like Sophie above, I had to search for a long time before I found a brown rice I really liked. I also find that adding a little extra water when I make it in my rice cooker really makes all the difference in texture and taste. (I’m also always searching for decent tasting whole grain pastas…some are great, and some just don’t seem to have the right balance between being good for you AND tasting good yet!)

I make mine (and most other recipes) with brown rice, which I’ve grown to love over the years. Brown rice has much more texture and a lovely nutty flavour to me now, though I must say it has taken me a while to find a brown rice that I love. In the end it was a sturdy italian shortgrain brown rice that won the day.

I also like knowing that I’m getting all the extra vitamins, minerals, fibre and general wholegrain goodness that you get with brown rice, but then again brown rice isn’t low GI like basmati. As you say, there’s a full spectrum of rice to enjoy and it’s definitely not the rice that’s fattening!