The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice. This process reduces the time required for cooking. It is sometimes referred to as milled rice, milled white rice, polished rice, or polished white rice.
Most white rice is enriched, giving it a nutritional value similar to brown rice.
While rice stands apart from most grains because it is generally consumed in its kernel form, its properties are ideal components in the manufacturing of cereals, snack foods, baby foods, frozen dinners, sauce thickeners and other products. The outer layer on brown rice. Rice bran, which gives brown rice its color and nutty flavor, is an excellent source of thiamin, niacin, vitamin B-6, iron, phosphorus, magnesium, potassium and fiber. It is used as an ingredient in cereals and mixes, and in vitamin concentrates. Non-food grades of rice bran are used to feed livestock.