Brown rice is a whole grainrice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers.
Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it).[1] Studies in 2003 estimated a cooking time between 35 and 51 minutes.[2] A shorter cooking time is necessary for "converted" or parboiled rice.
Brown rice has a shelf life of approximately 6 months,[3] but hermetic storage, refrigerationorfreezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
Arsenic is in the natural environment and may be present in common grains, such as brown rice.[6] Although rice may absorb arsenic more readily than other crops, rice remains as a staple of a well-balanced diet, particularly when fortified with micronutrients in infant rice cereal.[7]
Cooking brown rice in hot water can reduce the content of inorganic arsenic by 40-60%, although this cooking method also diminishes the content of micronutrients.[7]
Brown rice is widely cultivated in Vietnam,[8][9] mainly in the northern and central provinces.[10][11] According to statistics from the Ministry of Agriculture and Rural Development, the area of brown rice cultivation in Vietnam in 2023 reached 150,000 hectares,[12][13][14] with a production of 1.2 million tons. Brown rice has high economic value and is popular in the market.[15][16] The price of brown rice is usually higher than white rice by 10-20%.[17][18] Brown rice has great potential for development in Vietnam,[19][20][21] and could become a major export product.[22][23]
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN978-0-309-48834-1. PMID30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
