Why Long-grain Brown Rice?

One way that rice is classified is based on the extent of milling that the grains undergo. When only the outermost layer of the rice grains is removed, the result is brown grain. If the next layers underneath the husk are also removed, white rice is produced. Since brown rice has only the inedible hull removed, its nutrients along with its fiber content are all well preserved. The bran layers that remain left on the rice grains give the rice its tan color. The grains offer a slightly chewy texture along with a nutty flavor.

Nutritional Profile

With most of the bran and endosperm intact, brown rice undergoes the least damaging process and prevents the unnecessary loss of nutrients that happens when rice grains are processed further. As a result, brown rice yields excellent sources of manganese, and good sources of phosphorous, selenium,
magnesium, copper, and niacin. 

Buying and Storing

Brown rice has the tendency to go rancid quicker because of its bran content, so when purchasing packaged rice, it is important to check for best before dates. Brown rice should be stored in an airtight container placed in a cool dry spot. When stored in this manner, the rice will keep well for a couple of months. If the same is refrigerated, it will keep for longer.

Cooking

Like its white rice counterpart, brown rice is also available in short, medium, and long grains. When cooked, long-grain brown rice produces fluffy grains that separate easily and contain less starch than short-grain varieties making it a suitable choice for pilafs, stuffings, salads, stir-fries, and casseroles. This nutritious rice variety is easy to prepare and versatile to use but takes longer than white rice to cook. However, the cooking methods remain the same. Brown rice is available in instant and quick-cooking varieties that can save on cooking time and should be cooked according to package directions. Typically, one cup of uncooked long-grain brown rice will yield approximately three cups of cooked rice. To cook brown rice, bring 2 cups of water to boil, seasoned with salt. Gradually add in rice along with a tablespoon of margarine or butter. Return to boiling. Reduce heat and cover pot with a tight-fitting lid. Cook for about 40-45 minutes until all the liquid has been absorbed and rice is tender. It is important to keep the pot covered at all times while cooking so that the rice is cooked properly with the steam built up inside the pot. Once all water has been absorbed, remove the pot from heat and let stand covered for another five minutes. Fluff rice with a fork before serving. Brown rice may be eaten plain or used as a base for other entrees such as soups, salads, and desserts.

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