Long grain brown rice

Long grain brown rice is a cereal that stands out for retaining the husk and bran, making it a more nutritious option compared to traditional white rice. Its elongated, thin grain is known for maintaining a firm texture and a slightly nutty flavor after cooking, making it ideal for dishes that require separate and consistent grains.

Originating from Asian regions such as India and Thailand, long grain brown rice has been consumed for centuries and is now cultivated in various parts of the world, including Latin America and the United States.

This type of rice is rich in dietary fiber, B-complex vitamins, minerals such as magnesium and phosphorus, and antioxidants, which contribute to healthy digestion and help maintain stable energy levels. Due to its low glycemic index, it is highly valued in balanced diets and for individuals seeking to control blood sugar.

In different Spanish-speaking countries, long grain brown rice may also be known as long brown rice, long grain brown rice, or simply brown rice, although in some places the term pardo rice is used to refer to the same variety.