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PDF 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 spoil. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
In much of Asia, brown rice (Chinese: 糙米; pinyin: cāomǐ; literally “rough rice”; Korean: 현미; hyeonmi; literally “black rice”; Japanese: 玄米;genmai; Thai: ข้าวกล้อง; Vietnamese: gạo lứt; Tagalog: pináwa) 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.[citation needed] 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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