Many people are choosing to switch out white jasmine rice for brown jasmine rice, where the intact germ and bran layer contains more nutrients, as a less 'refined' and processed rice variant. Offers a higher fibre content than white jasmine rice, thanks to this intact bran layer, where higher fibre content is known to help aid digestion. This intact bran layer being present means a rice richer in vitamin B1, vitamin B6, magnesium, phosphorus, selenium, and manganese than a traditional white jasmine rice. When cooked, it's chewy with a slightly sweet and nutty flavour. However, due to the remaining bran layer, it is less sweet than a white jasmine rice. HOW TO USE Brown rice can be used anytime you might choose a white rice instead. It is very popular in all Asian dishes or anytime rice serves as an accompaniment. Great for stir fries and sushi (which is great in lunchboxes to sustain energy). Cooking this rice is easy and similar to cooking other forms of rice. To keep the rice from becoming sticky when cooking, rinse & swirl then drain in cold water prior to cooking, to remove some of the extra starch on the surface. To prepare, combine rice and water or stock (1 cup rice to 2 1/4 cups water or stock) in a saucepan over medium-high heat. Once boiling, cover it and reduce the heat to a simmer. Cook the rice for 3035 minutes until tender, chewy, and all the liquid has been absorbed. Remove the pan from the heat and let the rice sit for 5 minutes before removing the lid. Use a fork to help fluff rice before serving. GROWING & PROCESSING Product of Vietnam. 100% certified organic. INGREDIENTS Organic Brown Jasmine Rice (100%)