Ganga Rice (Long Grain Brown Rice)

The difference between brown rice and white rice is not just color. Milling is the process that creates the difference between brown and white rice. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice. Milling removes both the husk and the bran layer of the kernal. Through the milling process, brown rice becomes White rice.

 Brown rice is an excellent, more nutritious alternative to regular white rice. Brown rice has grown in popularity as consumers have learned of the health benefits of this staple food. Brown rice digests more easily than white rice as the fiber rich rice bran remains. Brown rice has a more chewy consistency and a slightly nutty flavor. Long Grain Brown Rice retains the natural oils, proteins and vitamins that are otherwise lost in the processing of white rice