The rice is chewy yet tender, never hard, and it also works beautifully for both sushi and risotto.
 
How to get more out of brown rice?
Unpolished (brown, red, black) rice is a seed, so there are natural defense mechanisms that protect the nutrients within the seed. It includes enzyme inhibitors, phytic acid, tannins. There are three common ways to remove it: soaking, germination, and fermentation. Phytic acid is found in the outer layer of grains, and it hinders the body's absorption of minerals such as calcium, magnesium, copper, magnesium, and zinc. When we soak the unpolished rice(seed), we are misleading it into germination and removing its defense mechanisms.
 
It is recommended to soak unpolished rice overnight or more than seven hours to neutralize most of the phytic acid. Soaking activates the complete nutrition of food, increases the energy of vitamins A, C and B, better absorbs proteins, and releases active enzymes.
 
Product of Italy