Brown Rice is an excellent source of complex carbohydrates that break down slowly and keep our blood sugar levels even. This helps us feel full longer so that we can make it to the next meal without feeling as hungry.
One cup of Brown Rice has 218 calories and 3.5 grams of fiber. We want to try to get 25-35 grams per day to keep our system working at its best.
It is rich in B vitamins and iron when it is left alone and not milled. Keeping the bran on the rice gives it the brown color. The bran helps our immune system and blood pressure. People who drink alcohol loose B vitamins in their urine. Brown Rice can help restore the B vitamins.
Brown Rice helps lower cholesterol by binding it in the intestines and helping us get rid of it through our poop.
How to Make Brown Rice
START: Wash and Rinse the Brown Rice until the water remains clear and is no longer cloudy or dirty. This is super important!!! Also, check that the rice was grown in soil that does not have arsenic.
MIX: Brown Rice uses a 2 to 1 ration. 2 cups of rice will need 4 cups of water. (The rice tastes better with no salt. My Korean friends tell me to let the toppings for the rice add the salt to the dish.)
BAKE: Cover and bake the rice at 350 degrees for one hour.