S. Andrea Brown Rice

Brown rice, also known as husked or semi-husked rice, is obtained through husking, a process that frees the grain from its husk, its outer covering. It is therefore nothing more than rice in its natural state. During processing, the bran and germ are not removed from the grain, and for this reason, its color remains an amber brown rather than the pearly white of other rice varieties.

This type of rice undergoes a very light processing, which leaves the grain intact and therefore richer in fiber, minerals, and protein. These characteristics make brown rice an ideal addition to the diets of children, the elderly, and athletes. It is also suitable for those following low-calorie diets, as the calories it absorbs are burned slowly and evenly throughout the day, ensuring a prolonged feeling of satiety.

Because the bran and germ are still intact, this type of rice requires a long cooking time. This can be reduced by using a pressure cooker or by soaking the grains in cold water for a few hours before cooking. However, thanks to their intrinsic characteristics, brown rice grains tend to remain quite al dente.