Brown Rice Guide

Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.

In much of Asia, brown rice (Chinese: 糙米; pinyin: cāomǐ; literally "rough rice"; Korean: 현미; hyeonmi Japanese: 玄米; genmai; Thai: ข้าวกล้อง; Vietnamese: gạo lứt) is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. This traditionally denigrated kind of rice is now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport.[citation needed]...