Brown rice
Oryza sativa · Grain
Top 10 pairings
Brown rice is not a distinct cultivar but a milling state: any rice grain dehulled but left otherwise whole, keeping the fibrous bran and oil-rich germ that give it its tan colour, nutty chew and far greater nutrition than the polished white grain milled from the same kernel. Cooked, it is chewier, more separate and distinctly nuttier and earthier than white rice. Its whole point is nutritional: leaving the bran and germ on means several times the fibre, plus much more magnesium, phosphorus, manganese and the natural B vitamins and oils that milling to white rice strips away.
Picking a good onedrag
Sound dry grain, fragrant or cleanly neutralRancid crayon, or holed and webbed
Pantry standardEveryday bestRice takes up arsenic you can't see. Rinse it, cook it in plenty of water, then drain.
Smell at the open bagAlmost nothing, as white rice is
White or brown, whole or milledBrown, red or black: buy small
The grains themselvesA few chalky grains, broken tips
A handful through your fingersA little starchy powder, normal
These cues are Rice's, and hold across its varieties; where this one differs, its own page says so.