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Brown Rice
 Brown Rice
© Denzil Green
Brown Rice is rice that has had the hull removed (which is inedible), but not been polished to make it white. That means that it still has its bran around it, and its germ, which is what makes it brown.
You can get Quick Brown Rice which takes 15 minutes, and sometimes you will see Instant Brown Rice, which takes 10 minutes to cook.
Brown Rice can come in long, medium or short grains.
Cooking Tips
Brown Rice will take about twice as long to cook as white rice -- so, allow about 30 minutes on the stovetop as opposed to 15.
Microwave (700 W power): Combine 1 cup of rice (11 oz / 300g) with 2 cups (16 oz / 500ml) of water and a pinch or two of salt to taste. Zap in microwave until water starts to boil, then cook at half power for 32 minutes. Let sit in microwave for 5 to 10 minutes after that, and serve.
Nutrition
8% protein. Good source of iron, calcium, niacin, thiamine, and riboflavin.
Equivalents
Same as for rice in general.
Storage
Like whole wheat, Brown Rice can go rancid because of the protein in its bran. Use within six months, or refrigerate for up to a year.
Also called:  Riz brun, Riz naturel (French) Arroz integral (Spanish)
See Also
Brown Rice Flour
Other entries for Brown Rice
Brown Rice
Other entries for Rice
Converted Rice, Cream of Rice, Instant Rice, Long-Grain Rice, Medium-Grain Rice, Paella Rice, Rice Milk, Rice, Risotto Rice, Short-Grain Rice, White Rice, Wild Rice
Other entries for Grains
Amaranth, Barley, Buckwheat, Cereals, Corn, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat
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