Brown Rice

I love brown rice but often can't wait the 40 minutes it takes to cook. However, I've stumbled on a great solution: cook plenty of brown rice allow to cool to room temperature and freeze in serving portions. These portions can be easily and quickly defrosted
on the counter or pop it in the microwave for 30 seconds. The taste and texture are perfect.
With brown rice the husk is removed, with white rice the husk and the layer of bran are removed. Several vitamins and minerals are lost when the bran is removed, however is the U.S most are put back in as enriched white rice. What white rice is lacking is mainly fiber but also a considerable amounts of magnesium are also lost in the process. The good news is that in a recent study has shown that rice bran oil may help lower LDL cholesterol. Plus I love it's nutty flavor.

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