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Brown rice is a whole grain with only the outer hull removed, retaining the nutrient-rich bran and germ. It provides more fiber, magnesium, and B vitamins than white rice, with a nuttier flavor and chewier texture.
Brown rice has its bran layer intact, which acts as a barrier and requires more time and water to soften. Typical cooking time is 40-50 minutes compared to 15-20 minutes for white rice.
Brown rice has more fiber (1.8g vs 0.4g per 100g), more minerals, and a lower glycemic index. However, white rice is easier to digest. The difference is meaningful for daily consumption but occasional white rice is fine.
Store dry rice in an airtight container in a cool, dry place for up to 6 months, or refrigerate for up to 1 year. Cooked rice keeps 4-6 days refrigerated or 6 months frozen.
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