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- Rice with the outer layers of bran left intact
- The bran surface is rich in dietary fibre and contains minerals and vitamins, especially those from the B-complex group
- Takes a longer time to cook because of the bran layer
- When cooked, Brown Hom Mali rice is golden brown and fluffy
- The bran layer gives the rice a nutty flavour and a chewy texture
- Uncooked brown rice should be consumed within one month of purchase otherwise the oils in the husk will go rancid
- Tip: You should leave your Brown Hom Mali rice to soak for up to half an hour before cooking in your rice cooker; this would help in the cooking process.
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- Has the same fibre and nutrition content as Brown Hom Mali rice
- Does not have the jasmine fragrance
- Uncooked Brown White rice is darker brown in colour compared to Brown Hom Mali rice
- Takes a longer time to cook compared to Brown Hom Mali rice
- Tip: Brown White Rice takes longer to cook. Soak your Brown White rice for up to half an hour before cooking it in a slow cooker for up to 2 hours.
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