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Non-soak technology saves your time |
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The San-Hao Grain Research and Development Center uses ultra-speed polish technology to remove the outer |
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fatty layer of the brown rice, creating a microscopic crack on the rice surface. This allows water to penetrate into |
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rice and then the starch can be gelatinized quicker. |
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From now on there is no need to soak the brown rice before cooking it! |
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Full of dietary fiber, San-Hao Non-soakBrown Ricecan boost metabolism, improve digestion and increase satiety. |
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The brown rice’s natural and different sweet taste from white rice can be experienced after chewed thoroughly. |
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You might find out that the fragrance and chewy taste of the brown rice are even better than those of white rice! |
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It is suggest to mix the brown rice and white rice in the beginning to be used to the taste of brown rice. |
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(The suggested percentage for cooking:Brown rice : White rice : Water = 1:1:2.5) |
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Dietary fiber in brown rice is up to 17.5 times of white rice in average. |
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Eating non-soak brown rice everyday and you can get balanced nutrition and smooth digestion easily. |
