MANUFACTURING OF BROWN RICE

During this process, the “risone” (rice collected straight from the field) must be refined  in order to come up with a complete whole product. The main difference is that the brown rice is not subjected to the separation of the external part of the grain, also known as “pula” and it’s not exposed to husk.
The second turn of manufaturing is the parboiling process for the grain which allows to remarkably reduce the cooking time, mantaining at the same time all the properties of the rice.
The result is an uniform dark brown rice grain.

Brown rice

Flora Brown Rice is a very particular kind of rice because it combines the extraordinary cooking maintenance of the Parboiled rice to the precious virtues of the brown rice. In account of Flora production method, the rice keeps all its properties firmly stuck in the grain, lowering the cooking time compared to the most common brown rice. Flora Brown Rice, with its dark grains and a rich taste, is the best ally in order to enhance every recipe in the most genuine way.

Nutritional Statement

Typical values per 100 g
Energy 1606 kJ/379 kcal
Fat 2,8 g
of which saturates 0,9 g
Carbohydrate 79 g
of which sugars 1,3 g
Fibers 4,0 g
Protein 7,5 g
Salt 0,02 g
Thiamin 0,3 mg (27%)*
Pantothenic acid 1,4 mg (23%)*
Vitamin B6 0,5 mg (35%)*
Niacin 8,0 mg (50%)*

* nutritional values reference.

Store in a cold and dry place.