Philosophy / Story
Why brown rice? Well, it’s got more flavour and twice the manganese, phosphorus, iron, vitamin B3, B1 and B6 of white rice. We use a local medium grain rice, rinse it several times to eliminate loose starches so that it is light and fluffy and then cook in a blend of vegetarian seasonings. Before serving we toss in freshly chopped coriander, lime juice and just a touch of salt.
- Good source of Fibre
- Rich in Manganese, Selenium, Magnesium, Vitamin B3 (Niacin), Vitamin B1 (Thaimin) and Phosphorus
Interesting Fact: Brown rice is healthier than white rice due to its lower glycemic index (GI)
|Fat, Total (g)||2.7||2.43|
|Fat, Saturated (g)||0.6||0.54|