Long-Grain Brown Rice
Brown rice is rice from which only the hull of the rice grain has been removed; it is unbleached and retains the brown color. Brown rice retains the nutrients, such as vitamins B1 and B3 and iron, that are removed when the bran and endosperm layers beneath the hull are removed to make white rice.
Long-grained rice is firmer less sticky than medium- or short-grained rice, making it well-suited to salads and pilaf. Basmati and Jasmine are two varieties of long-grained rice.
One cup of long-grained brown rice cooked with 2 cups of water for 45 minutes will yield 2 1/2 cups of rice.