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Brown rice is husked rice, which has only the inedible outer husk removed. Brown rice retains the germ intact with the layer of bran that surrounds it, hence its light brown color.
Brown rice has a light brown color
Brown rice is one of the few foods that contain the twelve essential amino acids for the body. The fat content of brown rice is very low (less than 2%), does not contain cholesterol and has a high fiber content
It is advisable to soak brown rice before cooking, as it shortens the cooking time considerably. Brown rice requires more cooking time than white rice and is harder to chew.
Brown rice is a very tasty rice
Origin: Delta de l'Ebre, Tarragona
