(Japanese: genmai) This whole grain rice still has its outer bran layer intact. Brown rice has a nutty flavor, chewy texture and beige color. In the past brown rice did not make up a large part of Asian rice consumption, although modern health consciousness is leading to an increase.
Kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers, which are rich in minerals and vitamins. Cooked brown rice has a slightly chewy texture and a nut-like flavor.
You will find several kinds in your health food store. In our opinion Lundberg short grain is an especially delicious, quality brown rice.
is the least processed form of rice. It has the outer hull removed, but still retains the bran layers that give it that characteristic tan color and nut-like flavor. The outer layer of the bran gives this rice a chewier texture than white rice.
unpolished rice after the kernels have been removed. Not a complete AAFCO definition.
unpolished rice retaining the yellowish-brown outer layer
is considered by some to be the most perfect grain. It has a balance of nutrients that make it a superior food. Brown rice is the grain highest in B-complex vitamins.
Unpolished rice, retaining the germ and the yellowish outer layer containing the bran.
is the most balanced of all the cereal grains. Unpolished whole natural brown rice is higher in minerals, protein & flavor than white rice.
Whole, unpolished rice. It is available in three varieties: short, medium and long-grain, and contains an ideal balance of minerals, protein and carbohydrates.
Available in short-, medium-, and long-grain varieties, this tender and moist rice has a nutty flavor and texture. Because brown rice retains its bran coat and germ, it is slower to tenderize and takes longer to cook than do other rices. Brown rice is filled with protein, calcium, phosphorus, iron, vitamin E, and most of the B vitamins. When baking bread, the medium-grain variety is the best type to use.
This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of the bran means a shorter shelf life (about 6 months).
Comes in short-grain, long-grain or sweet varieties. Brown is unrefined rcie and comes in many varieties. Long grain tends to cook up fluffier than short grain. Brown rice is packed with vitamin E and minerals, as well as fiber and protein. Sweet rice cooks up very sticky and is the brown rice version of Sushi rice.
Brown rice (or otherwise called "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice.
