Brown basmati is the same as white basmati rice except that it’s unmilled, so its long, needle-shaped grains retain all of their bran and germ.
Cooked, it’s slightly chewy with a light, nutty flavor, tender yet separate grains, and a wonderful fragrance (basmati means “queen of scents” or “pearl of scents” in Hindi).
Basmati rice is primarily grown in northern India and Pakistan, but some is also grown in the United States; most brown basmati is domestic.
Use long-grain American brown rice.
Soak it before cooking so it can absorb some water and soften a bit; the grains will be less brittle and prone to breaking that way.
Keep in an airtight container in a cool, dark place for up to 6 months.