Medium-Grain Brown Rice
Brown rice is rice from which only the hull of the rice grain has been removed; it is unbleached and retains the brown color. Brown rice retains the nutrients, such as vitamins B1 and B3 and iron, that are removed when the bran and endosperm layers beneath the hull are removed to make white rice.
The outer layer of medium-grained rice absorbs water well and the cooked product is soft and sticky. Arborio and sushi rice are examples of medium-grained rices.
One cup of medium-grained rice cooked with 2 cups of water for 45 minutes will yield 2 1/2 cups of rice.
Preparation and Use
Brown Medium Grain Rice gets its characteristic nutty flavour and harder texture because the nutritious "bran layer" is not removed at milling. This is why it takes longer to cook than white rice and also why it retains all the goodness of mother nature. Its flavour and slightly clingy grains are great as a side dish but also in soups, casseroles or stuffings.