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Brown rice is a full grain of Oriza sativa plant, the same from which popular white rice comes. Brown rice is cleaned one of the outer inedible chaff, leaving the scales, bran and the embryo untouched. The taste of brown rice has a delicate nutty note, it is a bit harder than white, it is cooked longer, but also has many more healthy properties than purified white rice. Brown has more vitamins and minerals, contains fiber -rich bran, has a lower glycemic index And it is freezing more slowly. It is therefore ideal for people who care about the line. It lies primarily: phosphorus, needed to build bones and teeth, potassium responsible, among others For the proper functioning of the heart, magnesium protecting us against stress, iron, necessary in the process of cellular breathing and copper, which, for example, cares about the condition of our skin and hair. In this rice we also find some iodine participating in the thyroid hormone production process.

Arborio rice is an Italian variety of rice, which is the main component of risotto. Italy is the largest European rice producer. Annually, it is collected in an amount of as much as 1.5 million tons, although this is only 1% of what farmers collect in India. The advantage of Italian rice on this imported is the fact that the whole process of growth, harvesting and processing is subject to raw European standards. With imported rice, for example, we do not know what chemicals were used during its cultivation. The most famous Italian dish with Arborio rice is risotto, a dish characteristic of northern Italy. Arborio rice can also be a component of sweet rice desserts based on milk or rice drink. You can also hope vegetables. Arborio after cooking is slightly sticky (thanks to amophectin), moist, it is perfect for preparing gimples, desserts, and above all it is the best rice for risotto, a classic Italian dish. Its biggest advantage is good absorption of flavors.