Non GMO, whatever you decide on. Parboiled white has more nutrients preserved than regular white rice. Jasmine and basmati have great flavor, brown and wild are more expensive but healthier- they also go bad more quickly, so try to vacuum-seal them, preferably in mylar (regular vacuum sealers get you part way, you need to quickly finish the seal with an iron, check YouTube for good instructions), with oxygen absorbers. We found brown rice to be a good middle point between price and health, and we do lots of blends in our cooking.
Non GMO, whatever you decide on. Parboiled white has more nutrients preserved than regular white rice. Jasmine and basmati have great flavor, brown and wild are more expensive but healthier- they also go bad more quickly, so try to vacuum-seal them, preferably in mylar (regular vacuum sealers get you part way, you need to quickly finish the seal with an iron, check YouTube for good instructions), with oxygen absorbers. We found brown rice to be a good middle point between price and health, and we do lots of blends in our cooking.
On that note, brown rice will go rancid after 1-2 years due to the additional oils.
White rice will last 50+ years if stored properly.
Rice and beans combined make a complete protein.
I’ve brown rice go rancid in six months maybe because it was in plastic.
Thanks, good info