- published: 01 Aug 2013
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Brown rice (or "hulled rice") unmilled or partly milled rice, is a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, but goes rancid more quickly because the germ—which is removed to make white rice—contains fats that can spoil. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
In much of Asia, brown rice 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.[citation needed] This traditionally denigrated kind of rice is often now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport.
Brown rice and white rice have similar number of calories and carbohydrates. The main differences between the two forms of rice lie in 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.
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