Bookmark and Share

Many rice varieties come as either brown rice or white rice. Brown rice isn't milled as much as white, so it retains the bran and germ. That makes brown rice more fiber-rich, nutritious, and chewy. Unfortunately, it doesn't perform as well as white rice in many recipes. Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). Keep it in a cool, dark place for not more than three months. Refrigeration can extend shelf life.

Average 0/5

0 votes

click hearts to rate
0 reviews

Also known as

  • Brown rice


converted rice (less chewy, takes less time to cook) OR wild pecan rice OR white rice (Enriched white rich has less fiber, but many of the same nutrients.)
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Current rating: 0
click hearts to rate