Rich in fibres and minerals
Its colour resembles that of breadcrust and takes us back to a traditional, natural and genuine cuisine.
This shade is due to the external layers of the grains, which are not eliminated as it happens with white rice. The result is a higher content of fibres and mineral salts, especially phosphorous, magnesium and manganese.
The long cooking time makes it perfect for seasonings, which it can soak up slowly, such as with soups or curry. Purists love it au naturel, seasoned simply with oil.