Brown rice is the unpolished, unprocessed rice that retains several layers of bran—which is extremely rich in minerals, vitamins, fibre, essential oils, proteins etc. However, processed & polished white rice loses most of its nutrition, which otherwise makes rice comparable to wheat in its caloric, mineral and vitamin contents.
It is estimated that the rice bran that is lost in milling & polishing--- may contain 11 times the iron, 9 times the phosphorous, 7 times the calcium, 45 times the Vit. B complex and 12 times the selenium than that of polished white rice.
Rice bran also contains essential amino acids and is high in fibre and low in sodium. The bran is known to lower high blood pressure and serum cholesterol (just as oats bran does). It contains a substance known as gamma-oryzanol, which has not only been identified as a cholesterol-lowering substance, but also exerts a strong growth-promoting property, making it an excellent food for growing children.
UNFORTUNATELY, THE WORLD OVER---RICE IS EATEN AS A WHITE, DEVITALIZED, NUTRITIONLESS FOOD OF PLASTER-LIKE STARCH AND EMPTY CALORIES.

Change over to healthy brown rice— today!!
TO COOK & USE BROWN RICE: Wash the rice thoroughly (6-8 times), and soak it for an hour or two. Do not throw away this water even if turns slightly brownish. Cook the rice in this (soaking) water, as usual, by simmering on low heat or in a pressure cooker, till all the water is absorbed and the rice is soft. It will take a little more time and water (about one and a half times more) to cook than the white rice, but the nutritional values make it worthwhile!
It can be eaten as plain boiled rice, as Pullao (Pilaf), Chinese fried rice, khichadi, or seasoned with salt, curry leaves, zeera, mustard seeds, lemon, nuts etc. Can also be made sweet –with the addition of jaggery/ Gud), or made into delicious rice puddings and ‘Kheer’.
Since one has got used to having white polished rice, one believes that ‘brown rice’ cannot be as tasty! However, in spite of its looks & colour, its taste is rich and sweet, like any other polished, (but nutrition-deficient) white rice!