Whole: Just like all whole grains, rice naturally contains three edible components—the bran, germ, and endosperm (the inedible hull is removed). “Brown” rice is the typical whole grain rice, though this describes not a particular variety but the natural color of the grain.
Rice growing in fields and paddies has three edible parts – the bran, the germ, and the endosperm – just like all other whole grains. Most of us think of “brown rice” as being synonymous with whole grain rice, but in fact whole grain rice can be many different colors, depending on the variety of rice. Most rice varieties look similarly white once they’re milled to remove the bran and germ – but trace them back to their origins, and you’ll see a vibrant range of colors.
When dealing with grains, you’re typically looking at two groups. There are whole grains and refined grains.
Rice, first and foremost, is a grain. It’s not just a grain, it’s one of the grains.
What’s your favorite rice dish? How often does your family eat rice? Do you prefer white rice or brown? Sound off in the comment section below and let us know!
Refined grains are put through a process called milling, which removes the bran and germ from the grain kernel. The end result has a finer texture and a longer shelf life from its whole counterparts. This also removes iron, many B vitamins, and dietary fiber, taking out a lot of the nutritional content naturally occurring within grains. White rice would be an example of this, along with white flour, degermed cornmeal, and white bread.
Yes, rice, along with wheat, oats, cornmeal, and barley make up the entire grain food group. But that being said, rice is a lot different from most other cereal grains.
How It’s Made: Rice
FAQ
Is grain rice better than white rice?
What is an example of grain rice?
What is the grain of the rice?
Where does whole grain rice come from?