Whole grain rice comes in a range of colors, including gold, purple, red and black. But the most common is brown, which does not refer to a particular variety but to the natural color of the grain.
Rice that is milled and polished to remove the bran and germ components, leaving only the starchy endosperm, is known as white rice. But this refining process also removes essential nutrients. Compared to white rice, brown rice contains higher amounts of fiber, some B vitamins (B1,B3,B6and B9), magnesium, potassium and iron. Research suggests that replacing white rice with brown rice can improve blood sugar levels and help control weight.
You can now find different varieties of brown rice in stores, including fragrant, long-grain basmati rice (common in Indian cuisine) as well as jasmine rice (popular in Thailand and other South Asian countries). East).
To cook brown rice, combine one cup of rice with about two cups of water (or low-sodium vegetable broth) in a saucepan with a lid. Bring to a boil, reduce heat, cover and simmer for 45 to 50 minutes. To save time, cook a large batch and store household portions in the freezer for up to several months.
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