The White!

I know, sometime ago, I commented on how brown rice is superior to white and that white rice should not be consumed so much.
Well, in the interim period I discovered that the way we eat with the sambar, rasam and thayir, its really difficult to chew the grain with its bran on. Even when cooked, its very grainy. Even after extensive soaking, its very grainy.
Whole grain is perfect, just perfect for making idly-dosa batter. Any item that demands grinding the grain is good for whole grain (but not always.) Whole grain dosa is perfect, however its just not the same when made as an idly. Its not fluffy and fluffy makes the idly worth its weight in gold. I suppose, in certain cuisines, like Thai, brown rice is a perfect.
Some people have said that in earlier days (and as recent as the 1900s) people used to consume brown rice only, white rice was promoted as it had superior shelf life etc. Somehow, I think I don't think its entirely true. Some of the oldest recipes like kozhakottai, uthaapam etc are not possible with brown rice.

The grain just does not stick together that way if the bran is still on. Thats why maida is superior to atta in making naan, bread, pasta etc. Or I don't really know how this works. Lets just say, grain without bran makes it easier to make.

Now, to try that organic hand-pounded rice (soaked for 8-12 hrs.)
Orrr, our digestion process has just weakened. Most people don't seem to want to chew the rice (even chapathis!), it is just sent spiralling down the oesophegus after 2-3 chews putting more pressure on the stomach. Whatever humans, suit yourselves.*

*(Its all a part of the report that goes back to my home planet)