Organic - Unpolished Brown Rice (Raw)

Unpolished Brown Rice has a higher content of proteins, lipids, dietary fibre, vitamins and minerals. Can replace your normal polished rice in regular daily use. The rice is milled where the bran is fully intact.

Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers.

* Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
* Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies by Gujral and Kumar in 2003 estimated a cooking time between 35 and 51 minutes.

Rinse 1 cup of brown rice thoroughly under running water 2–3 times to remove any dust or impurities.

1. Soak the rice in water for 30 minutes to 1 hour to help soften the grains and reduce cooking time.

2. Drain the soaked rice and transfer it to a pot or pressure cooker.

3. Add 2.5 to 3 cups of water for every 1 cup of brown rice, adjusting based on your desired texture—less water for firmer rice, more for softer rice.

4.If using a pressure cooker, cook on medium heat for 3–4 whistles, then allow the pressure to release naturally.

5.If cooking in a pot, bring the water and rice to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and water is absorbed.

Let the rice rest covered for 5–10 minutes, then fluff gently with a fork before serving.

Enjoy the wholesome nutrition and nutty flavor of your perfectly cooked brown rice!