Brown rice (or "hulled rice"), unmilled or partly milled rice, is a kind of whole, natural grain. It has a mild nutty flavor, and 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. 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.
Read more about Brown Rice: White Rice Comparison, Preparation, Storage, Health Effects
Famous quotes containing the words brown and/or rice:
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Lilac and brown hair;”
—T.S. (Thomas Stearns)
“The arbitrary division of one’s life into weeks and days and hours seemed, on the whole, useless. There was but one day for the men, and that was pay day, and one for the women, and that was rent day. As for the children, every day was theirs, just as it should be in every corner of the world.”
—Alice Caldwell Rice (1870–1942)