Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Brown rice (or hulled rice ) is unmilled or partly milled rice, 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 go bad. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice. In much of Asia, brown rice (pinyin: cA omC ; literally rough rice ; hyeonmi; literally black rice ; Vietnamese: ga !o la (c)t; Tagalog: pinawa) 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 now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport.

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