Cooked brown rice has a slightly chewy texture and a nut-like flavor. 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. Regular-Milled White Rice Rice that has the hull and bran layers removed. It is sometimes called milled rice, milled white rice, polished or polished white rice. The hulls, bran layers and germ have all been removed.
Most white rice is enriched, giving it a nutritional value similar to brown rice.
Parboiled Rice Rough rice that has gone through a steam-pressure process before milling. 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. Precooked Rice White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.