Brown rice
Whole-grain rice, as opposed to white rice
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Related on Lably
Through Rice, Freezing and Carbohydrate
Cooking time
Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice.
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Storage
Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
Nutrition
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of manganese (36% DV) and moderate source (11–17% DV) of magnesium, phosphorus, niacin, and thiamine.
Arsenic
Arsenic is in the natural environment and may be present in common grains, such as brown rice. Although rice may absorb arsenic more readily than other crops, rice remains as a staple of a well-balanced diet, particularly when fortified with micronutrients in infant rice cereal.
Cooking brown rice in hot water can reduce the content of inorganic arsenic by 40–60%, although this cooking method also diminishes the content of micronutrients.
In Vietnam
Brown rice is widely cultivated in Vietnam, mainly in the northern and central provinces. According to statistics from the Ministry of Agriculture and Rural Development, the area of brown rice cultivation in Vietnam in 2023 reached 150,000 hectares, with a production of 1.2 million tons. Brown rice has high economic value and is popular in the market. The price of brown rice is usually higher than white rice by 10–20%. Brown rice has great potential for development in Vietnam, and could become a major export product.