Brown basmati rice
By preserving the layer of bran that covers the germ, brown basmati rice has a darker color and a higher nutritional value than white basmati. It is also more satiating (it is digested more slowly) and provides more fiber to the diet. It has a «crunchy» texture after cooking, which makes it ideal as a garnish or for use in salads or dishes with vegetables.
DESCRIPTION
ORIGIN Valencia
CHARACTERISTICS
Fine and long grain (preserving the bran layer)
Provides twice as much fiber as white rice
Contains manganese, very important in the metabolism of carbohydrates and proteins
Aromatic
ELABORATION It is recommended to wash the rice before cooking. It can be boiled in plenty of water, like pasta. The cooking time is approximately 30 minutes
ALLERGENS It may contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products.
CONSERVATION Always store in cool, dry place away from sunlight and moisture