Brown rice

Brown rice is a type of rice that retains the bran and germ, unlike white rice which has been refined. This gives it a light brown color and a firmer, chewier texture, as well as a slightly nutty and more complex flavor. It is a very popular ingredient in healthy cooking due to its high content of fiber, B vitamins, minerals like magnesium, and antioxidants.

Brown rice originated in Asia, where it has been cultivated for thousands of years. It is currently produced in many regions of the world and is a staple in the diets of countries throughout Latin America, Asia, and Europe.

Among its properties, its ability to aid digestion, help regulate blood sugar levels, and provide slow-release energy stands out. Furthermore, it is a good alternative for those seeking a more nutritious option than traditional white rice in their recipes, from stews and salads to main dishes.

In Latin America, brown rice may also be known as arroz moro (in some countries), or simply as arroz integral. It is sometimes called wild rice, although this term can cause confusion with other varieties.