So what is brown rice exactly? It is basically minimally processed rice. The outer inedible hulls are removed from the grain but the bran and germ are left mostly or completely intact. (To get white rice the bran and germ are stripped off leaving only the starchy flesh of the grain.) Brown rice is not always truly brown. "Brown" is more of a processing term referring to the bran which is left on the grain.
Brown rice has a lot of advantages over its paler younger brother. It is packed with more nutrients (fiber, antioxidants, etc) than white rice and it is much more flavorful. Thanks to popular mainstream restaurants (like P.F. Chang) consumers are becoming reacquainted with the tasty nutty flavor of brown rice. And thanks to popular diets (such as the South Beach Diet) consumers are actively looking to add more whole grains into their meal routines. So as you are building your recipe library think about including some recipes that call for brown rice. This flavorful ingredient edition will make for a deliciously on-trend meal that cooks can feel good about serving to their families and friends