BROWN RICE

Richer in fibre and generally less impoverished than white rice, it has a higher content of minerals and vitamins, important for a healthy and correct nourishment. It is recommended for all disturbances whose cause is tied to a diet low in fibre: constipation, haemorrhoids, varicose veins. etc.
An excellent potassium content relative to salt makes it ideal for those who must not consume to much salt (be careful not to over-salt the rice or dressing) and for sufferers from high-blood pressure who could use this food more often with the attendant benefits.
It must be remembered that even this type of rice can lose a good part of its substances if used incorrectly: washing or boiling in water reduces drastically the content of precious vitamins, minerals and proteins. Having an intenser flavour than white rice it is better to combine it with foods that have a rather decisive taste. not only meats and cheeses but also legumes and vegetables.
Given its longer cooking time some people find it inconvenient to use: it only needs to be left to soak for l2 hours before cooking, care being taken to re-use the soaking water. In this way cooking time will be reduced and the rice will not lose too many nutritive elements.