Biodynamic Organic Brown Rice Medium Grain – RAINFED


This is the first time that this variety of rice has been grown on 100% rainwater in Australia. The grower, Brett Slater, has trialled a few varieties of long grain brown rice, but this fragrant rice has proved to be the most popular and successful!

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This brown rice is the “Kyeema” variety, a tall strawed fragrant long grain, and low yielding rice. It is superb tasting and more nutritious than white rice as the bran and germ are still intact.

How to Use

Enjoy this rice as a side dish, in salads, stuffings, pilafs, with curries or a stir-fry.

Approximately 1 cup uncooked rice will make 2.5 cups of cooked rice

Free Boiling Method – Rinse well to remove any excess starch on the rice. Bring 4 cups of water to the boil, then add 1 cup of the rinsed rice and stir well to prevent the rice from sticking together. Continue to boil for 10-15mins or until the rice is cooked. Fluff with a fork prior to serving.

Absorption Method – Rinse well to remove any excess starches on the rice, shake of any excess liquid for best results. Place 2 cups of water with 1 cup of rinsed rice into a saucepan (for short/medium grain rice) or 1.75cups of water with 1 cup of rice for long grain. Bring to the boil, stirring gently, then reduce heat, cover; simmer for about 30-40mins or until rice is cooked. Visit our online shop and have your rice delivered to your door. Do you have a great rice recipe you would like to share? We would love to hear from you.

Nutritional Info

Ingredients: Biodynamic brown rice

Serving Size: 50g

Av per 100g
Energy (kj):1548
Protein (g):7.9
Carbohydrate (g):77.2
Sugars (g):0.9
Fat Total (g):2.9
Fat Saturated (g):0.6
Sodium (mg):7
Fibre (g):3.5


Allergen Statement
We pack a wide range of natural food products on shared equipment including nuts, seeds, grains and cereals. This includes sesame, peanuts, soy and gluten. While we do our best to avoid any kind of cross contamination this can occasionally occur and any of our products may contain traces of these.

Additional information