As is the case for white rice, brown rice is available in three sizes: short-, medium-, and long-grain. The choice depends of your cooking habits:

When cooked, long-grain rice produces light, dry grains that separate easily.

Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties, and the grains stick together when cooked.

Medium-grain rice, as could be expected from its name, has a size and character between the other two.

Because of the oil in the bran layer, it has a limited shelf life of approximately six months. For extended storage, a cool place such as a refrigerator or freezer is recommended.

If not eaten immediately, cooled cooked rice should be stored in a shallow container, covered tightly and refrigerated. Rice can be refrigerated for 3 to 5 days or frozen for up to six months.

 No preparation needed.

When cooking brown rice or other whole grain rice, always follow package directions; if they are not available, use this easy method:

• 1 cup (250 mL) uncooked brown rice
• 2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice
• 1 teaspoon (5 mL) butter or margarine, optional
• 1 teaspoon (5 mL) salt, optional

Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice.

Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed.

Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L)