So much goodness in a grain
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So much goodness in a grain…
For rice lovers, there is good news – you can now enjoy rice, guilt free, thanks to the hard work and research done by an enterprising plant scientist and her team, shares Dr Janet Woo.
It is not surprising that rice is sometimes referred to as the “grain of life”. In Asia alone, rice is consumed on a daily basis by 90% of the population. Traditionally, the type of rice eaten in most parts of Asia is “white rice”. This comes in various shapes and sizes, from the long grain basmati to the short grain sushi rice.
However, research has brought about an entirely new scenario on the rice scape. It has given birth to many new varieties of rice that differ not only in colour but also in aspects like shape, size, texture, aroma, nutrient content etc. There is now rice that can even restore and heal imbalances in the body. While still brimming with nutrients like thiamine, riboflavin, Vitamin D, calcium etc, some of the newer rice varieties are also low fat, low sugar and gluten-free, making it possible for the health conscious to be able to enjoy rice without guilt. And all this is partly thanks to the efforts and hard work of researchers like Dr Wickneswari Ratnam, a plant scientist and fellow of Academy of Sciences Malaysia (ASM).
This dedicated 65-year-old scientist has made it her life’s vocation to come up with better and healthier rice for the general population. Thanks to the hard work of Dr Wicki (as she is affectionately called) and her team, a newfound crossbred named Primera Red Rice (PRR) was discovered and made commercially available in 2017, more than a decade after the mission kickstarted in 2001.
This new rice is now retailed in more than 1200 outlets nationwide, including The Village Grocer, Go-Fresh, Lotus’s, Aeon Big, Giant, Mydin and many more. According to Dr Wicki, PRR is now the rice of choice for diabetic and heart patients because of its low glycaemic (GI) index (which stands between 41 and 48) and rich in antioxidants.
“This low GI feature makes it easier for consumers to stick to a low-carb diet as they will feel full sooner and be less tempted to go for second helpings. This automatically reduces sugar spikes after meals.
“Our rice is also naturally infused with anthocyanin, an antioxidant that reduces the risk of cardiovascular disease.
“It is also rich in zinc, which helps to boost our body’s immunity,” adds Dr. Wicki.
A quick chat with a regular consumer of PRR confirms that this rice does, indeed, command a loyal following among the health conscious.
“I love the fact that years of research has been carried out by scientists on Primera Red Rice, and the potential health benefits there are in this rice,” says Anne, a lawyer and activist who has been consuming PRR ever since she was first introduced to it by a school mate several years ago.
“I personally find it less fattening compared to other types of rice that I eat, and am pleased that it can be used for so many different types of recipes.
“It can even be used as an alternative to make Chinese glutinous rice dumplings, which some of my friends have been doing.” (Incidentally, this festival is just around the corner, so do look out for PRR dumplings soon).
The petite legal eagle continues: “I have been recommending PRR to my friends, especially those who are pre-diabetic or diabetic.
“For those who love eating rice every day, I have been encouraging them to change their rice to Primera and I am glad that such an option is available to them who may otherwise have to forego eating rice.”
And there you have it, in a nutshell.
Primera Red Rice – the grain of life that is not only tasty (with rich, nutty undertones) but also healthy and brimming with goodness. Three cheers to Dr Wicki and her team for giving all rice lovers this new lifeline.
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