Brown rice also known as ‘hulled’ or ‘unmilled’ rice which is produced simply by removing the outermost layer of the grain (husk). The bran layer and germ of the grain remains intact giving the rice a mild, nutty flavor and chewier. It is also claimed as more nutritious than white rice. When cooked, the rice appears fluffy, light and stays separate. Brown rice is great for making fried rice or it can also be served plain with any kind of healthy side dishes. However, the rice requires longer cooking time because the bran layer forms a barrier for water absorption.
Brown rice and white rice have similar amounts of calories and carbohydrates. White rice, unlike brown rice, has the bran and germ removed; and has different nutritional content.
Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber.
Cooked brown rice tends to be chewy; cooked GBR is softer, and preferred particularly by children.
