Short grain brown rice

Short-grain brown rice is a type of unrefined rice that retains its bran layer and germ, which gives it a light brown color and a firmer, chewier texture compared to white rice. Its grain is small and rounded, making it ideal for recipes that require a creamy or slightly sticky texture, such as risottos, rice pudding, or sushi.

This type of rice originates from Asian regions, where rice is a staple food, although its cultivation and use have spread globally, adapting to various Latin American and Mediterranean cuisines. In Latin America, it is commonly used in traditional preparations that seek a more complete nutritional contribution.

Properties: Short-grain brown rice is an excellent source of dietary fiber, B-complex vitamins, minerals such as magnesium and phosphorus, and natural antioxidants due to the preservation of the bran. It contributes to healthy digestion and provides sustained energy, being a more nutritious option than refined white rice.

Synonyms in Latin American Spanish: arroz integral de grano breve, arroz integral corto, arroz integral redondo.