Varieties of Rice
Although there are more than 4000 varieties of rice that are growing every year, the most common varieties of rice that are seen in the market can be described as follows:

Brown Rice: It is a variety of rice in which only the hull is removed. Due to the bran layers that are left on the grain, it has a natural tan color. The texture of the brown rice is slightly chewy with a nut like flavor, which is due to the bran present inside the grain. Brown rice takes about 30-45 minutes to cook and is considered to be a very good for health because of its nutritional value, as it contains less of starch as compared to white rice.

White Rice: White rice is defined as that form of rice whose husk, bran and germ have been removed completely during the milling process. Because the white rice undergoes this process, it is also known as 'polished rice'. The entire husk, bran and germ get removed so that the rice does not get spoiled. In this manner, its storage capacity is increased to a great extent. It has a delicate flavor and contains lots of nutrients like thiamin, riboflavin, niacin, and iron.

Parboiled Rice: Parboiled rice is yet another variety of rice which is cooked in a steam pressure before it is milled. The steam pressure process helps in pushing the vitamins and minerals present in the outer coats to shift to the central part of the kernel. The entire process of cooking takes about 20 minutes, and after cooking, the rice becomes firm in texture and also the grains of the parboiled rice do not cling to each other after it has been cooked.