Polish? Who Needs it When it Comes to Rice.
Brown is far superior to pristine white.

Red unpolished rice can be difficult to eat. But brown rice is much nice nutty, chewy and far tastier than pristine white.
Health foodies in the West eat brown rice, swanky California restaurants serve it, and more of us are discovering it. Health food stores sell brown rice too. 
So why is brown rice still generally untried? Perhaps it's because white rice is easy to chew and looks clean. And why would you want to cook brown you want to cook brown rice when it takes four times as long to cook as white rice? 
Brown rice is fed to infants because it's nutritionally far superior to white rice. It's also anti-cancer, anti diabetes and anti cholesterol because it's so rich in fibre. To stay healthy, we need about 30g of fiber a day. Brown rice has over three times the fibre of white. One cup of cooked brown rice has 1g of fibre whereas white rice has only 0.3g. 
Brown rice has also, gram for gram, four times as much iron as white rice, double the calcium and vitamin E. Milling strips white rice of all these white rice of all these nutrients. 
The difference between the red unpolished rice in provision shops and the brown rice in supermarket is the degree of milling. Nutritionally, They are about the same. The red is Thai rice and the brown from California or Australia. 
If you want to try brown rice, buy a small bag. Brown rice doesn't keep. Weevils prefer nutritious brown to refined white.