This long-grained aromatic rice which is grown in India and Pakistan, derives its name from the Sanskrit word “basmati” which means “fragrant”.  Brown basmati rice has a nuttier flavour than white basmati rice.

One quarter cup contains approximately 40 grams of carbohydrates, 5 grams of protein and 1.5 grams of fat.

As with all brown rice varieties, it is also a good source of nutrients such as selenium, magnesium and some B vitamins, and especially manganese. Manganese plays an important role in many bodily functions, such as the metabolism of carbohydrates, amino acids and cholesterol. It also plays a role in reducing inflammation, bone formation and blood clotting.

Brown rice also has a medium glycemic index and its high fiber content ensures that it digests slower for sustained energy.

To cook, bring one cup of Basmati rice and 1.5 cups of water to the boil, then simmer for about 15-20 minutes until cooked.