Until recently I’ve been having steel-cut oatmeal with my breakfast (egg whites), but I have to admit, reheated oatmeal is not as good as freshly cooked.
This morning I was out of oatmeal and had brown rice instead, which I really enjoyed.
Can I get the same cholesterol-reducing benefits from brown rice (the long-cook, whole grain kind)?
No. The issue is the amount of soluble fiber, and oatmeal has significantly more than brown rice. FWIW, my nutritionist recommended Benefiber as a good source of soluble fiber; it is a little pricey, though.
Brown rice isn’t all that fibrous or nutritious, especially compared to foods like oatmeal or 100 % full corn rye bread. It’s better than white rice, which isn’t saying much.