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Brown Rice
Brown Rice is rice which still has the bran and germ intact. White rice, on the other hand, is rice that has had the bran and germ removed. White rice is also usually "polished" which removes yet another layer.
The milling process that converts brown rice to white rice strips the food of much of its nutrients. Some of these nutrients are added back to the white rice via enrichment, but even after the enrichment process, white rice has just a fraction of the nutritional value of brown rice.
Brown rice is an excellent source of manganese, selenium, fiber and a whole host of other nutrients.
Brown rice has a nutty flavor and is much chewier than white rice.
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Uncooked brown rice. |
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Cooked brown rice. |
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Preparation:
Brown rice requires more water and a longer cooking time than white rice.
Typically, one cup of uncooked brown rice plus 2 and 1/2 cups of water will yield about 3 and 1/2 cups of cooked rice, but the proportions may vary based on the particular type of brown rice.
The cooking time is typically around 45 minutes, but this can be sped up if you have a pressure cooker.
Also, many health food stores now sell frozen pre-cooked brown rice that you only need to heat up -- allowing you to have the brown rice ready in less than 5 minutes.
Photos courtesty of:
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