Brown Rice
Brown rice or "hulled rice" is a partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
Relatively to white rice
Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two kinds of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice is removed, brown rice is produced. Removing some others layers you get white rice.
How to Make Brown Rice?
Fallow the steps below in order to Cook brown rice (It has a nutty flavor and its more nutritional despite taking 2x to Cook comparativly no white rice)
- Merge the rice, salt and 4 centiliters of water in a heavy pot
- Bring to a boil
- Stir and Cover
- Cook over very low heat for 40 to 45 minutes. Test rice and cook 2/4 minutes more, if you think it’s needed
- Fluff with fork or slotted spoon to let steam escape.
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