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ShareBrown rice is unmilled or partly milled rice, a kind of whole grain.
It has a mild nutty flavor, is chewier than white rice, and becomes rancid more quickly.
For more information about the topic Brown rice, read the full article at Wikipedia.org, or see the following related articles:
Bran — Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole ... > read more
Wild rice — The four species of wild rice comprise the genus Zizania, a group of grasses that grow in shallow water in small lakes and slow-flowing ... > read more
Gluten — Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes ... > read more
Whole grain — Whole grains are cereal grains which retain the bran and germ as well as the endosperm, in contrast to refined grains which retain only the ... > read moreNote: This page refers to an article that is licensed under the GNU Free Documentation License. It uses material from the article Brown rice at Wikipedia.org. See the Wikipedia copyright page for more details.
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
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