What is brown rice? How is it different from germ rice? Here are three tips for cooking delicious brown rice.

Rice is a traditional staple food for Chinese people. Besides fragrant white rice, brown rice, black rice, millet rice, and mixed grain rice are also popular. Today, we’ll introduce brown rice, including what kind of rice it is, what nutrients it contains, and how it differs from germ rice. We’ll also share some tips for cooking delicious brown rice.

What is brown rice? How is it different from germ rice?

Brown rice is produced after the rice grains are hulled after harvest. It retains a rough, impermeable outer layer of bran and contains the most complete nutritional value of rice, including protein, lipids, fiber, and vitamin B1.

But what is the commonly mentioned germ rice? When brown rice is milled and partially bran-removed, it becomes germ rice. Its nutritional value is slightly lower than that of brown rice. Finally, all the bran and germ are removed to become white rice.

Sharing Tips for Cooking Delicious Brown Rice

Brown rice has a complete bran layer. This layer is impermeable to water, so the cooking methods for brown rice and white rice are very different! To cook soft and delicious brown rice, master these three tips.

Soak before cooking:

Refrigerate the brown rice for 5-7 hours to soften it. You can refrigerate it the night before and cook it the next day.

Add More Water:

When cooking brown rice, use 1.5-1.7 times more water than when cooking white rice.

Simmer Longer After Cooking:

After the rice cooker jumps, simmer the brown rice for about an hour longer.

If you’re used to eating brown rice but don’t want to spend a lot of time soaking, you can soak it overnight or make a larger batch each time you cook and freeze it. Simply reheat and enjoy. If you are not used to the texture of brown rice, you can also cook it in a ratio of “white rice 4: brown rice 1”, which will taste better than pure brown rice.