Brown rice is unmilled, its bran, germ, and aleurone layers intact. Any kind of rice, whether long-grain, short-grain, or aromatic, may be sold in its brown form. It takes two to three times longer to cook than the milled version of the same variety, and has a chewy texture and a rich aroma, often described as nutty. Thanks to the oil in its bran and germ, it’s more susceptible to staling than polished rice, and is best stored in the refrigerator.