The Black brown rice is Taiwan native fragrant rice which is hard to produce and management than other breeds. The yearly production is about 4500 Kgs/Ha that is much lower than general rice production 11,000 Kgs/Ha. Generally, brown rice is a whole grain with its hull intact, so it requires a longer soaking, cooking time and more water than white rice. To preserve more nutrients and the Anthyocyanins content in the black brown rice bran, our Patent (#M347049) makes black brown rice easy to cook as white rice, soak free and shorten cooking time.
Directions: 1. The ratio of white rice to black brown rice is 1-2 : 1 cup. 2. Rinse the white rice properly and drain away water. 3. Mix the black brown rice with the rinsed white rice and rinse again, no soaking. 4. Add-in fresh water with same amount of rice; start to cook. 5. Simmer for 10 minutes then stir the rice gently before enjoy it.
Remark: 1. You may replace the white rice mentioned above with any desirable brown rice. b. For 100% Black Brown rice, the ratio of rice to water is 1:1.