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Brown Ribe Rice
Ribe rice in its integral version undergoes only a first level of processing, called husking. The pericarp remains on the grain, the fibrous part which gives it its beige color and excellent nutritional properties. Brown rice maintains mineral salts and vegetable lipids, as well as the bud, the part of the grain from which the rice plant comes to life and contains most of the microelements. The presence of fiber also lowers the glycemic index, making brown rice an excellent food on a nutritional level. The long cooking times can be reduced by using the pressure cooker: 1 part of rice with 2 parts of water, letting it cook for 20 minutes from the whistle. Brown rice is excellent seasoned with a drizzle of oil and Parmesan or added to vegetable and legume soups. After cooking, can be stored in the refrigerator for a few days; due to its consistency it is also appreciated for rice salads.