It has more of vitamins B1 (thiamine), B2 (riboflavin) and B3(niacin) than white rice as white rice loses 60-80% of these vitamins during milling.
There is also an estimated losses of 40% manganese, 60% phosphorus, 40-75% dietary fiber, 70-90% fat and 15% protein during milling of white rice.
The dietary fiber is important for good digestion and may help prevent diabetes and cardiovascular disease.
Brown rice has a shelf life of approximately 6 months.
How to Cook Brown Rice
1. Rinse brown rice with water
2. Soak rice for 30 minutes, add 2 ½ cups of water for every cup of brown rice.
3. Cook rice for 45 minutes without stirring.
4. Set aside cooked rice for 10 – 15 minutes before serving.
How to Store Brown Rice
1. To prevent spoiling, store raw brown rice in a cool dry place.
2. For best results, cook just the right amount of rice for a whole day consumption.
3. Cooked rice should be stored in an airtight container and place in refrigeration.
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