Before husking, the rice is treated with hot water and steam, which causes the transfer of nutrients from the husk to the rice grain, and the grains turn amber. During cooking, the rice becomes almost white, firm and tastes slightly different from white rice, and the grains do not stick and do not boil. The most important thing is to keep most of the vitamins and minerals in the rice, which are otherwise removed during the grinding of white rice. To maintain the quality of the product, keep the open bag in a cool, dry place.