Biona - Organic Easy Cook Long Grain Brown Rice, 500g

Biona - Organic Easy Cook Long Grain Brown Rice, 500g

Brand - Biona
£2.89
In stock
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Quick Description

Biona's Organic Easy Cook Long Grain Brown Rice (500g) offers wholesome goodness in a convenient pack—nutrient-rich and perfect for quick, healthy meals!

Key Information

  • Organic
  • Long Grain
  • Whole grain, retaining bran layer for added nutritional benefits
  • Ideal for: Health-conscious individuals, those seeking organic food options
  • Fibre-rich

Product Overview

Biona's Organic Easy Cook Long Grain Brown Rice is a wholesome and nutritious option for health-conscious individuals. Packed in a convenient 500g package, this organic brown rice is not only delicious but also easy to prepare. The long-grain variety ensures a light and fluffy texture, making it a versatile addition to a variety of dishes.

What sets Biona apart is its commitment to organic farming practices, ensuring that the rice is free from synthetic pesticides and chemicals. This makes it a healthier choice for both you and the environment. The easy-cook feature streamlines the cooking process, saving you time in the kitchen without compromising on the rice's quality.

Whether you're a fan of stir-fries, pilafs, or grain bowls, Biona's Organic Easy Cook Long Grain Brown Rice provides a nutritious and fibre-rich base for your culinary creations. It's a perfect option for those seeking a balance between convenience and wholesome, organic ingredients in their meals.

Ingredients:

Wholegrain Long Grain Rice*.

* = Certified Organic Ingredients

Frequently Asked Questions

Is Long Grain Brown Rice Better Than Short Grain?

It really depends on your preference and what you're looking for in your rice. Long-grain brown rice tends to have a drier, separate texture, while short-grain brown rice is often more moist and sticky. 
Some people prefer the fluffiness of long grain, while others like the stickiness of short grain, especially in dishes like sushi. Both types are nutritious, so it's mostly a matter of personal taste and the specific dish you're making. What's your go-to?