Rice from which only the
hull has been removed. It may be cooked and eaten as is or milled
into regular-milled white rice. The light brown color is due to
the presence of the bran layers and the embryo or germ. Brown
rice requires longer
cooking time than either parboiled or regular-milled white rice.
When cooked, brown rice has a slightly chewy texture and mild,
nut-like flavor. The specialty rices consumed as black and red
rices are considered “whole grain” because they are consumed with
the bran layers intact. In these rices, the bran layer contains
pigmented compounds, imparting the various colors.
