The most useful is considered to be brown rice. This kind of rice differs from our habitual white one as during the processing the grains are cleaned only from the inedible husk, leaving the bran shell. But this husk contains most of the vitamins and minerals.

Still, in order to get all these vitamins, we have to be patient: brown rice takes twice as long to boil as white rice (40-45 minutes), but it is still pretty hard. Another disadvantage of brown rice is its relatively short shelf life. Brown rice contains essential oils, so it spoils rather quickly. You can extend the “life” of brown rice by storing it in the refrigerator.