Many people are choosing to switch out white jasmine rice for brown jasmine rice, where the intact germ and bran layer contains more nutrients, as a less ‘refined’ and processed rice variant.
Offers a higher fibre content than white jasmine rice, thanks to this intact bran layer, where higher fibre content is known to help aid digestion.
This intact bran layer being present means a rice richer in vitamin B1, vitamin B6, magnesium, phosphorus, selenium, and manganese than a traditional white jasmine rice.
When cooked, it’s chewy with a slightly sweet and nutty flavour. However, due to the remaining bran layer, it is less sweet than a white jasmine rice.