Brown rice is widely known as a healthy alternative to the white stuff, but now it turns out that adding alcohol during cooking makes it even healthier.
Adding two cups of soju when cooking two servings not just softens the texture but also releases more anti-oxidants compared to boiling in water alone.
Researchers added 30 g of brown rice per 100 g of white rice, and then one group boiled it with 120 ml of pure water and the other with 100 ml of water and 20 ml of distilled liquor.
The brown rice cooked with alcohol contained 262.63 ㎍/g of polyphenol, 17 percent more than the one cooked with water alone.
Polyphenol is an antioxidant that stimulates blood circulation and reduces inflammation.
"Brown rice has higher amounts of polyphenol than white rice and adding some alcohol while cooking helps the nutrients come out," said Woo Kwan-sik, who conducted the research.
"The rough and springy texture of brown rice can make it difficult to chew for some people, but putting some alcohol in the cooking water can tenderize it. Alcohol also lowers the boiling point, and it softens the texture while the alcohol boils off," he added.