If you compare the nutrient content of brown rice and white rice, brown rice wins, hands down. It is higher in fiber, antioxidants, minerals, and B vitamins such as niacin, thiamine, and B6. It’s also gluten-free. But cooking brown rice can be tricky. It isn’t just the color that sets it apart from its cousin, white rice. Brown rice is thicker due to its outer layer of bran, which white rice loses during processing. Cooking times for brown rice are different. However, you can safely substitute brown rice in just about any dish that calls for white rice.
There are five common types of brown rice. Each has comparable cooking times, yet their textures and flavors vary.
This site offers information designed for educational purposes only. The information on this Website is not intended to be comprehensive, nor does it constitute advice or our recommendation in any way. We attempt to ensure that the content is current and accurate but we do not guarantee its currency and accuracy. You should carry out your own research and/or seek your own advice before acting or relying on any of the information on this Website.