Brown rice
Brown rice is a whole grain rice with only 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 are all whole rice with differently pigmented outer layers.
Cooking time
Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted. Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice.Storage
Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.Nutrition
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of, cooked brown rice supplies 123 calories of food energy, and is a rich source of manganese and moderate source of magnesium, phosphorus, niacin, and thiamine.Arsenic
is in the natural environment and may be present in common grains, such as brown rice. 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.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.
In Vietnam
Brown rice is widely cultivated in Vietnam, mainly in the northern and central provinces. 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, with a production of 1.2 million tons. Brown rice has high economic value and is popular in the market. The price of brown rice is usually higher than white rice by 10–20%. Brown rice has great potential for development in Vietnam, and could become a major export product.Market
Brown rice forms a growing segment of the global rice market due to increasing consumer awareness of whole-grain nutrition and health benefits. The demand for brown rice has increased with the rising preference for fiber-rich diets and carbohydrate sources with a lower glycemic index compared to white rice.Market growth has been supported by expanding availability through supermarkets, specialty stores, and online retail channels. Asia-Pacific accounts for the largest share of brown rice consumption due to traditional rice-based diets, while Europe and North America are experiencing increased adoption driven by health-conscious consumers and demand for organic food products.