THE RICE WITH THE MOST FIBRE, VITAMINS AND MINERALS
Rice to which we have simply removed the hull, it is the rice with the highest fibre contents. It maintains the full germ with the layer of bran that covers it, conferring it a light brown colour. It has more nutritional value than white rice as the bran contains many elements such as vitamins B1, B2, B3, vitamin D, iron, magnesium, calcium and potassium. It also maintains the germ which provides proteins and fatty acids.
It has a different flavour than white rice and a chewable texture. It is recommended whenever we want to provide more fibre, vitamins and minerals, for slimming diets and to improve the intestinal transit.
It requires a longer and slower cooking time. Before cooking it, we should leave it to soak for a few hours and then cook it for 40 to 45 minutes.