Medium grain brown rice gets its nutty flavour and firmer texture from the presence of fibrous outer bran layers. The bran layers are rich in minerals and vitamins, especially the B-complex group.
Brown rice is most well known for its fibre content and its ability to keep our digestive tract in good working order. Easily digestible, brown rice is also rich in protein, thiamine, calcium, magnesium and potassium.
How to cook:
Rinse well and soak overnight. Add one part rice to two parts boiling water, once boiling, turn down the heat, cover and simmer for about 35-40 minutes.