Brown rice is whole rice with only the hull removed. While short grain rice has a tendency to be sticky, long grain rice is fluffy, dry, and the grains remain separate after cooking.
Rinse 1 cup rice. Add 2 1/2 cups boiling water in a pot and cover. Reduce to simmer and cook 45 mins or until tender and liquid is absorbed.
Rice is a multifunctional grain: it can be steamed, boiled, or fried as a side dish, or used for stuffing, pudding, pilaf and risotto. Brown rice can be used as a nutritious substitute for white rice in almost any recipe.
Any kind of brown rice is very susceptible to rancidity due to the presence of the bran. Product should be stored in cool, dry area with the temperature below 20 degrees Celsius. Optimum shelf life is 3 months. It is highly recommended to keep it refrigerated during the summer for extended shelf life.
|NUTRITION FACTS PER 100 G||