- Rice is a cereal grass and belongs in the same family as oats, barley, rye, and wheat. Brown rice has only the hull and a small amount of the bran removed, thus retaining more minerals and vitamins than highly processed polished rice.
- Brown rice is an excellent starch. It is rich in fiber, extremely low in sodium and fat and is cholesterol free. Brown rice includes thiamin, riboflavin, niacin, carbohydrates, phosphorous, magnesium, calcium, potassium, silicon, sodium, fat, iron, and protein.
- Long grain rice is about 5 times long as it is wide. It keeps its beautiful, long, slender shape as it cooks. It cooks up very light and fluffy, not gluey, and each kernel is separate. Long grain rice is well suited to pilafs, paellas, stuffing, rice salads, fried rice, and casseroles.
- Brown rice should be stored in a cool, dry area. It can be stored in an airtight container in the refrigerator or freezer to prolong shelf life. Under these conditions, it can last from 10 months to a year.
Labels: Cooking Tips