Brown Rice

Brown rice is rice with the whole kernel intact and the kernel is still surrounded by all layers of bran. Brown rice is similar to white rice in that it belongs to the Indica (long-grain) category. After the husk is removed the remaining product is called brown rice. Rice from which only the hull has been removed is called brown rice.

Brown rice is a natural source of bran .Rice is a member of the grass family (Gramineae). Typically, grass species are annual plants or are herbaceous perennials that die back to the ground at the end of the growing season and then regenerate the next season by shoots developing from underground root systems.

Shoots generally are characterized by swollen nodes or bases. Leaves are long and narrow, varying in width from 0.28-0.79 in (7-20 mm). Flowers are small and are called florets. Grasses pollinate by using the wind and opportunistically disperse grass pollen. The fruits are known as a caryopsis or grain, are one-seeded, and can contain a large concentration of starch.

Rice is classified in the genus Oryza, there are two species of domesticated rice O. sativa and 0. glaberrima. 0. sativa is the most common and often cultivated plant, occurring in Africa, America, Australia, China, New Guinea, and South Asia. The natural habitat of rice is tropical marshes, but it is now cultivated in a wide range of subtropical and tropical habitats.

Unlike other agricultural crop grasses, rice plants thrive under extremely moist conditions and moderate temperatures. The ideal climate is roughly 75° F (24° C). Average plant height varies between 1.3 to 16.4 ft (0.4-5 m). Its growth cycle is between three to six months (agriculturally, this is broken down into three phases lasting approximately 120 days). Rice plants produce a variety of short- to long-grain rice, as well as aromatic grains.

Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free. Because the outer coating of brown rice contains added minerals and protein, brown rice is considered to hold greater food value than its white grain counterpart. Brown rice does not get milled, thereby keeping its darker color. Like white rice, brown rice has its husks removed during the cultivation process. Brown rice contains 8-percent protein and is a good source of thiamine, niacin, riboflavin, iron and calcium. Traditionally, brown rice is the least favorite of all the varieties of rice

Brown Rice cooks in approximately 40-45 minutes. When cooked, it has a slightly chewy texture and a nut-like flavor.

Rice Grain Structure

A Kernel of rice consists of a hull and a brand coat, both of which are removed on polishing "white" rice.

In general, each rice kernel is composed of the following layer:

Rice shell, Hull or Husk: encloses the brown rice, consists mainly of embryo and endosperm.

Bran Coat (layer): a very thin layer of differentiated tissues.

Thai layer contains fiber, vitamin B, protein and fat. The most nutritious part of rice resides in this layer.

Embryo: the innermost part of rice consisting mainly of starch called amylose and amylo pectin. The mixture of these two starches determines the cooking texture of rice.

Difference between Brown Rice and White Rice:

The difference between brown rice and white rice is not just color. Milling is the process that creates the difference between brown and white rice. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice. Milling removes both the husk and the bran layer of the kernel. Through the milling process, brown rice becomes White rice.

Brown rice is more fiber-rich, nutritious, and chewy. Unfortunately, it doesn't perform as well as white rice in many recipes. Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). Keep it in a cool, dark place for not more than three months. Refrigeration can extend shelf life.

Scientific classification: