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.
Difference from 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.
5 Step Guide:
Fallow the steps below in order to cook brown rice (It has a nutty flavor and its more nutritional despite taking 2 times to cook comparativly to 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. Taste the rice and leave it 2 or 4 more minutes if necessary.
- Fluff with fork or slotted spoon to let steam escape.