Long grain brown rice has slender kernels that are four times longer than their width. Because brown rice isn’t milled as much as white, it retains the bran and germ, making it more nutritious and an excellent source of whole grain. Long grain brown rice enjoys great popularity because, after cooking, the grains remain fluffy and separate. It is especially suitable as a side dish or as a bed for sauces. Also great in stir-fries, stuffings and casseroles.
Cooking Tip: Rinse rice in 2-3 changes of cold water. Drain well. Bring 2 1/2 cups water, 1 tsp sea salt and 1 tbsp oil to the boil then stir in 1 cup of rice. Cover and reduce heat to a simmer for 45-50 minutes or until liquid is absorbed. Remove cover. Fluff and serve.
Argentina and Thailand
Certified Organic Brown Long Grain Rice
No known allergens
Store in a cool, dry place