Long Grain Brown Rice has a delicious chewy texture and a nutty taste. The lower starch content in long grain rice yields slender grains that don't clump together after cooking. Ideal for simple side dishes, in stir fries or pilafs. Brown Rice: Feeding The World Rice has been one of the most important staple foods since approximately 2500 BC and is the most consumed grain worldwide. Brown rice is produced when only the outermost husk is removed; this leaves the highly nutritious germ and bran, that are milled away in "white" rice, intact. Brown rice is much higher in nutrients than white rice, while low in calories, and is considered one of the healthiest whole grain foods. Each 1/2 cup of brown rice is equal to 1 serving of whole grains. Brown rice is rich in fiber, beneficial plant lignans, essential fatty acids in the bran, and a range of phytonutrients that help protect against disease. Brown rice also contains essential vitamins and minerals including magnesium, manganese, potassium, phosphorous, iron and B-vitamins. Brown rice is a naturally gluten-free, cholesterol-free food and can be enjoyed by nearly everyone. Tasty Tips and Storage Long grain brown rice grains stay nicely separated after cooking, making it an excellent choice when preparing a multigrain pilaf, simple side dishes, or as the grain bed for stir fries. To cook brown rice, use 2 cups water or broth for one cup of rice. Rinse the rice, place the rice and water in a saucepan with a tight-fitting cover. Coconut or olive oil or butter can also be added. Bring uncovered to a boil over high heat, cover and reduce heat to the lowest simmer setting. Do not remove the pot lid while the rice is cooking. Cook for 30 minutes to an hour (average time: 45 minutes), until all liquid is absorbed. Remove from heat and season as desired. Cooked rice will keep in the refrigerator for up to 5 days, or in the freezer for up to 6 months. Store uncooked whole grain brown rice in a cool, dry, dark place in our resealable bag or an airtight container. When stored at room temperature, brown rice can be kept for six months, or store it in the freezer for one year. Brown rice, because of its nutrients and essential oils, has a slightly shorter shelf life than white rice.