EASY COOK WHOLEGRAIN LONG GRAIN RICE

Light brown coloured grains of parboiled long grain rice, grown from the plant Oryza sativa (l). Typically grown in USA, EU, South America, India and Thailand. Easy cook is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. This prevents the rice from being over cooked. The husk is removed, and the rice is then milled, graded, polished and colour sorted. Whole grain rice naturally contains three edible components—the bran, germ, and endosperm (the inedible hull is removed). “Brown” rice is the typical whole grain rice, though this describes not a particular variety but the natural colour of the grain.