In every country where rice constituted the main part of each meal, the disease was almost universal during the years when white rice replaced brown rice in the diet. But other nutritional goodies that brown rice naturally contains are not replaced in the enriched white rice. When it is polished, the germ and the bran are removed, taking with them protein, fiber, vitamins and minerals. The rest of the rice is almost entirely starch. The bran and polishings contain most of the protein in the original grain, along with immense amounts of phosphorous and potassium, astonishing amounts of iron, and more of the B vitamins than any other food except wheat germ and nutritional yeast.
Rice bran is an excellent source of fiber, either alone or as a part of the whole grain.
Rice grits are produced when brown rice has been cracked coarsely. My favorite way to have brown rice is just plain as a breakfast cereal adding a handful of raisins and pouring a little nut milk on top. Here are some other recipes that I have tried and think you will like, too. Place in a greased baking dish. Bake at 350 o F for about 1 hour.