Cooked grains cling together. Aromatic Rice Brown or white rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. The US grows different types of aromatic rice. Some cook dry and separate and some cook moist and tender. An opaque white grain.
Cooked grains are very sticky.
The kernels are still within the hull. Before rice can be packaged or cooked, the outer hull or husk must be removed. The kernels of rice have had only the hull removed. Brown rice may be eaten as is or milled into regular-milled white rice. Cooked brown rice has a slightly chewy testure and a nut-like flavor.