Brown Rice

In a nutshell, the main difference between white rice and brown is that the grains of brown rice still have their bran layer intact. Only the outer hulls are milled, leaving behind a more nutritious grain that is rich in complete proteins, vitamins, and minerals. This nutty-tasting, slightly chewy variety is cultivated and sold in the United States as long, medium, and short grain, the first two being the more popular ones.

More recently, packages of brown rice, including brown basmati rice, have found equal shelf space in major supermarkets and grocery stores, and there are even wider choices in natural food stores, especially in the bulk bins.