As the name suggest, medium brown rice is shorter and wider than other rices including long grain rice. It has a nutty flavour that comes from it’s nutritious outer bran layers which are rich in vitamins and minerals, in particular the B-complex group.
When cooked medium grain rice are tender and moist and cling together well.
Wild rice is not actually from the rice family, but is a grass. It is historically grown in the wild in isolated lakes and river bed locations in North America. Similar to rice, wild rice has a nutty texture and holds it’s long shape when cooked. It can be mixed with other rices as well as other ingredients to make blends or added to various dishes including salads.
Black rice is historically grown in China and is a short black grain. It colour is due to the high density of anthocyanin context that it contains and if very high in protein, fibre, iron and other nutrients. Black rice has a slightly sweeter flavour than other rices, however, still has a nutty texture. It is most commonly used as a base for meals and is a great substitute to white and brown rices.
Organic brown basmati rice is a healthier alternative to other varieties of brown and white rice. It also has a lower glycaemic index and therefore is great for people who are monitoring their blood glucose levels, however brown basmati rice does take longer than white basmati rice to cook.
These light puffs contain only the natural rice grain with nothing extra added. They are made by applying heat and pressure to the whole grain and can be added to muesli’s or cereals or eaten on their own as a light cereal. They are also great when they are lightly toasted and thrown into your favourite muesli mix or topped onto of yoghurt for a little crunch!
Basmati rice is very popular in Indian cusines and is an aromatic long grain rice. It has a distinctive aroma and mild nutty flavour. When cooked, it swells lengthwise, resulting in long slim grains that are dry, separate and fluffy.