Knowra Brown rice Brown rice Brown rice is rice with its inedible outer hull removed while the bran layer and germ remain. These retained layers make it a whole grain and distinguish it from white rice.
Rice : Rice is the edible seed of grasses in the genus Oryza, cultivated as a staple food worldwide. Brown rice is one form of rice, defined by which grain layers milling retains.
Rice milling : Rice milling removes the hull and, in further processing, the bran and germ from rice grains. The extent of milling determines whether the grain remains brown or becomes white rice.
Dietary fiber : Dietary fiber is the group of food components that resist digestion in the human small intestine. Brown rice provides fiber from its retained bran layer.
Jasmine rice : Jasmine rice is an aromatic long-grain rice variety associated with Southeast Asia. It contrasts a distinctive rice variety with brown rice’s milling-based definition.
Cereal grain : A cereal grain is the dry edible seed of a grass, including wheat, rice, and maize. Its retained bran and germ make brown rice a whole cereal grain.
Parboiling : Parboiling is a process that soaks, steams, and dries rice before milling. Parboiling can alter brown rice’s texture and move nutrients into the grain’s interior.
Glycemic index : The glycemic index ranks carbohydrate-containing foods by their effect on blood glucose after eating. Brown rice’s blood-glucose response varies with variety, processing, and preparation.
Basmati rice : Basmati is a long-grain aromatic rice variety grown mainly in the Indian subcontinent. Basmati names a variety; it can be sold brown or milled white.
Bran : Bran is the fibrous outer layers of a cereal grain, separated during milling. Brown rice retains bran, which contributes fiber, color, and a firmer texture.
Starch gelatinization : Starch gelatinization is the swelling and structural change starch granules undergo when heated with water. Cooking brown rice softens its starch while the bran slows water penetration.
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