Brown Rice

By Hklbrries

If you haven't tried brown rice, you'll find it tasty and nutritious. You can use it in almost all dishes where you've been using white rice. It has a nutty taste and many more nutrients, but it does take longer to cook.

Unlike white rice, the grains are not hulled and polished, so the nutritious outer bran layer remains intact, and so does the fiber. A cup of cooked brown rice has 3.5 grams of fiber compared to .6 grams for white rice. Brown rice also has a variety of vitamins and minerals, including niacin, vitamin B-6, magnesium, manganese, phosphorous, selenium and even some vitamin E.

Purchasing:

Because brown rice contains natural oils, it can turn rancid. Check for a "use by" date on packages. When buying in bulk, choose a store that has a high turnover.

Storage:

Store rice in an airtight container. It's best to plan to use brown rice or mixtures within six months. Refrigerate or freeze for longer storage (up to a year). Refrigerated cooked rice will keep seven to ten days. Cover tightly so the grains don't dry out.

Ingredients

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Preparation

Step 1

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