Organic brown round rice
Brown rice keeps the germ intact with the layer of bran that surrounds it, which gives it a light brown color. It has more fiber than white rice, but requires more cooking time and is harder to chew. However, it is one of the few foods that contain the twelve amino acids essential for the body.
DESCRIPTION
ORIGIN SPAIN
CHARACTERISTICS
From organic farming
High fiber content
Very low in fat (less than 2%)
More satiating and with lower glycemic index than white rice
ELABORATION Rinse the rice with cold water before cooking. It can be boiled in plenty of water, such as pasta, and strained once the rice is done. The cooking time will depend on the point at which you want to leave the rice, but it ranges between 25-40 minutes.
ALLERGENS May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products.
CONSERVATION Keep brown rice cool, dry and dark. To preserve brown rice for long periods of time and avoid moth or weevils, it is recommended to keep it refrigerated or frozen.