Brown Rice

For the majority of its long history, rice was a stable only in Asia until traders and conquerors introduced it to all corners of the world. Today it still is mainly cultivated in Asia and Thailand, Vietnam and China are the largest exporters. As brown rice is not as refined as white rice, it takes longer to digest and contains significantly more fibre, making you feel satisfied faster. It is an excellent source of trace mineral manganese, magnesium and selenium. It also contains phytochemicals, including phenolic acid, plant sterols and saponins. You can find it long-grain (ideal for pilafs, cold or hot salads), medium grain (ideal for stuffings, salads and even sushi), short-grain (ideal for risotto and rice puddings). *