Brown rice is a hulled or unmilledrice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.
The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group.
