Brown rice from the Hungarian Great Plain, 1 kg

Brown rice, 1 kg – Hungarian, gluten-free brown rice

A Valoryz brown rice Naturally gluten-free brown rice grown in Hungary. As both the outer layer and the germ of the rice grain are retained, brown rice imparts a more distinctive flavour, a firmer texture and more fibre to the finished dish than polished white rice.

It takes longer to cook, but it’s particularly well suited to vegetable one-pot meals, casseroles, stuffings, rice salads and more strongly flavoured side dishes. It retains a firmer texture after cooking, so it doesn’t fall apart easily when mixed with vegetables, pulses or in cold salads.

Brown rice with the outer husk and germ intact

Brown rice is a less refined form of rice. The outer layer of the rice grain contains a significant proportion of the fibre, minerals and other plant compounds, whilst the germ further enriches the rice’s natural composition.

This is what gives brown rice its darker colour, slightly nuttier flavour and chewier texture. White rice makes for a quicker, softer side dish, whereas brown rice is better suited to dishes where the rice adds a more distinct flavour and a firmer texture.

Fibre, B vitamins and minerals

Brown rice dietary fibre, rice protein, B vitamins and minerals contains. Brown rice may contain Vitamins B1, B2, B3, B6 and E, and phosphorus, magnesium, zinc, potassium and selenium.

• Dietary fibre: It comes from the outer layer of the rice grain and is one of the main differences between brown rice and white rice.
• Rice protein: adds natural plant-based protein to side dishes and rice-based meals.
• B vitamins: Brown rice may also contain vitamins B1, B2, B3 and B6.
• Magnesium and phosphorus: are important components of the mineral content of brown rice.
• Zinc, potassium and selenium: the trace elements and minerals associated with whole grain rice.

Hungarian rice with a more transparent provenance

Valoryz brown rice is made from Hungarian rice. As it is grown and processed in Hungary, its origin is more transparent than that of a significant proportion of imported rice from distant countries, which is less traceable.

This is particularly important if you regularly use rice as a side dish, in one-pot meals or for gluten-free cooking, and it is important to you that the ingredients come from Hungarian farms.

Suggested method for cooking brown rice

Rinse the brown rice thoroughly before cooking. You can briefly fry it in a little cold-pressed natural oil, then add about three times as much water. Season with salt, bring to the boil, then cook, covered, over a low heat until tender.

Brown rice is generally 35–40 minutes It is ready in . For a softer texture, you can soak it before cooking; after cooking, it’s best to leave it to rest, covered, for a few minutes. It’s best with a slightly firmer texture for rice salads and vegetable one-pot dishes.

Suggestions for use

• As a side dish: to accompany roasted vegetables, fish, meat dishes, pulses and spicy stews.
• For vegetable one-pot meals: with courgettes, carrots, mushrooms, peas, beans, lentils or chickpeas.
• For layered dishes: for vegetable, meat or dairy-free casseroles.
• For fillings: for making stuffed peppers, stuffed vegetables and cabbage dishes.
• For rice salads: It works well even when cooled, as it retains its firmer texture after cooking.
• For spicy dishes: It also goes well with curry-style, Mediterranean or Asian-style dishes.

The difference between white rice and brown rice

A white rice Polished rice, which is lighter in colour, softer and cooks more quickly. It’s handy if you want a side dish with a more neutral flavour and a softer texture, or if you’re working with a shorter cooking time.

A brown rice In this case, both the outer layer and the germ of the rice grain are retained. As a result, it contains more fibre, has a more distinctive flavour, a firmer texture, and requires a longer cooking time. This firmer texture is particularly advantageous in vegetable dishes, spicy dishes, salads and casseroles.

What should you choose to go with it?

If you want to make a quicker, softer side dish, white rice goes well with brown rice. For baking, pancakes, breading or thickening, the white rice flour, brown rice flour and organic millet flour can be used.

For vegetable rice dishes, rice salads and cold side dishes, the cold-pressed natural oils give a more distinctive flavour. For sweeter rice dishes, porridges and homemade desserts, the plain dried fruit are suitable.

If you want to eat more fibre, the Apple fibre and the Apple Pectin with Inulin can be used as a separate addition. For thicker fillings, homemade cakes and recipes with a more distinctive flavour, the sparrows …are also well connected.

Product features

• Brown rice grown in Hungary, sold in 1 kg packs.
• It is, of course, suitable for a gluten-free and vegan diet.
• Both the outer layer and the germ of the rice grain are retained.
• It contains more fibre than polished white rice.
• Rice with a more distinctive flavour and a firmer texture.
• It may also contain B vitamins, vitamin E, phosphorus, magnesium, zinc, potassium and selenium.
• It can be used with side dishes, vegetable dishes, casseroles, fillings and rice salads.

Frequently asked questions