Tuesday, January 24, 2012

Brown Rice Storing Tips.

Contributed by Food recipes, Thai food (Source)

If you look at the brown rice grains, you will notice the brownish bran layer that clings to the grain. In the normal process used to get white rice, this bran layer would be taken off in a polishing process. It is this bran layer that can be affected by prolonged storage and give the brown rice a rancid flavour if stored for more than four to five months. The rancid flavour of brown rice when stored for long periods, is due the natural oils in the bran layer of the rice grains becoming stale. You can increase the shelf life of brown rice by refrigerating the (uncooked) rice. However if you make a direct comparison, white rice has a longer shelf life as compared to brown rice. When you shop for your brown rice, check the manufacturing date on the packet and choose a store that has a high customer turnaround.

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