entire rice-grain with only the really external husk eliminated. The bran finish is kept on, providing the rice a tan color and nutlike taste. Brown rice is higher in fiber and more wholesome than white rice. But brown rice is at the mercy of rancidity because of the bran and has a shelf life of no more than six months. Brown rice additionally needs an extended cooking time than regular white long-grain rice.
unpolished rice retaining the yellowish-brown outer level