Top 10 Health Benefits of Brown Rice

Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed.Red rice, gold rice, and black rice (sometimes known as purple rice) are all whole rices, but with a differently-pigmented outer layer.

Brown rice and white rice have similar amounts of calories and carbohydrates. White rice, unlike brown rice, has the bran and germ removed; and has different nutritional content.

Brown rice is a whole grain and a good source of magnesium,phosphorus,selenium,thiamine, niacin, vitamin B6, and manganese, and is high in fiber.

COOKING INSTRUCTIONS :

1. Squeeze pouch to separate rice.

2. Tear 2 inches to vent.

3. Heat on HIGH for 90 seconds.

Cooking time for 2 pouches = 2 ½ minutes. Microwave times may vary.

Take care when handling and opening the hot pouch.Refrigerate unused portion.

In the Skillet

1. Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.

2. Stir rice occasionally until heated thoroughly.

3. Serve immediately.

*note, this rice is “okay” if you are in a real hurry to eat, but I personally do not like it at all. It has a weird taste in my opinion.I’d rather make real rice as described below and then reheat portions as needed later in the week.

uFor dry whole grain brown rice you will normally use a basic ratio of 1 part rice to 2 parts water, which will yield roughly 3 cups of cooked rice.

Some people like to add a Tablespoon of oil or butter/margarine (I do!) The rice to water ratio can be adjusted slightly to meet your personal preference.

Some brands will need an adjustment to the ratio, but this is a good “rule of thumb” to start with.

INSTRUCTIONS :

You put the 1 cup of water, the 2 cups of brown rice, and 1 Tablespoon of butter (what I prefer to use) in a 2 quart pot.

Bring this to a boil, stir it once, and then put the lid on the pot and turn the heat all the way down to the lowest simmer setting (probably as low as it goes without being “off”). Cook the rice, covered for 45 - 50 minutes. Do not lift the lid. Do not stir it again. Just let it simmer undisturbed for the entire time.

After the time is up, turn the stove off and move the pot off the burner.

Let it stand, covered for an additional 5 minutes.

Then you are ready to serve the rice.Scoop spoonfuls of rice into a bowl or onto a plate. Flavor to taste with soy sauce, or a small pad of butter and a sprinkling of salt.

Enjoy!