A nutty, chewy and slightly sweet long grain rice with the bran layer still in tact for enhanced fibre and richer vitamins and minerals. Use anywhere you would use white rice for a healthier alternative. We love the denser texture and more earthy flavour for salads, 

Use the boil and drain method instead of the absorption method for fluffy brown rice (see below).

Ingredients:
100% Brown Rice

Country of Origin:
Thailand
Packed in Australia in a facility that also handles wheat, nuts and dairy.

COOKING
The absorption method, which works perfectly for white rice, can turn brown rice a little gluey. Treat brown rice like pasta to get the best results, and use the boil and drain method. Fill a large pot with water and bring to the boil. Add your rice and boil for 30 minutes. Drain well, eliminating as much water as possible. Return to the *dry* pot and cover with a lid, and allow to rest for 10 minutes. Remove the lid and fluff with a fork. Don't be disheartened if the rice looks gluggy when you drain it, the resting is an essential step. Just make sure the rice and pot are as dry as possible when resting.