Brown basmatti takes longer to cook, so you can soak it in the fridge overnight to speed up the process. When cooking it releases a dark colored starch, I just skim it off. I found it is easier to use extra water and just drain it when it is cooked tender. It refrigerates well, it doesn't get sticky like white rice. It makes it easy to cook it and save half for another meal a few days later. To me it has a nuttier flavor than plain brown rice.