Ribe brown rice

Compared to white rice the brown rice includes a greater fibrous and lipid part that, besides determining the dark pigmentation of the seed, characterizes it: nutritional content, digestibility and absorption, metabolic impact, organoleptic properties, self life, cooking time and gastronomic trends. Brown rice has an higher cooking time than white rice and tends to release less starch, which is why it lends itself less than the white one  to the making of risotto.