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Paddy Rice or Rough Rice
Brown Rice
Milled Rice
Broken Rice
Rice Bran and Stabilized Rice Bran
Organic Rice
Parboiled Rice
Instant Rice
IQF Rice
Brown Rice
After the husk is removed the remaining product is called brown rice. Brown rice is more nutritious than white rice, but very little rice is consumed in the brown form. Brown rice contains a bran layer that is about 12% of the brown kernel by weight. The protein in white rice is much more nutritious than most cereal grains but has a low level of the essential amino acid, lysine. The protein level in bran layer of brown rice is higher and has more lysine. The protein in brown rice has one of the most complete essential amino acid profiles of any vegetable crop. (No vegetables alone are complete.) The rice bran layer of brown rice also contains digestible fiber as well as minerals and vitamins not found in milled rice. It was learned that incidences of beriberi were dramatically reduced when diets where switched from white milled rice to brown rice or even parboiled rice which contained more thiamin. The oil content of the rice bran contains several vitamin E components and valuable nutrients. Because minerals and vitamins are lost when the bran is removed, years ago many states passed laws requiring white rice to be fortified with vitamins and minerals. Despite its nutritional value, consumption of brown rice is low because it takes almost one hour to cook and many people do not care for the taste and texture. Unfortunately, once the husk is removed from rice, the bran layer starts going rancid and this contributes to the bitter taste of brown rice.
Very little brown rice is actually consumed in the U.S. or the world for that matter. Some rice is exported in the brown form (primarily to Japan and Europe) for further processing.
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