Brown rice is considered a whole grain because it still contains the bran—one of the outside layers of the rice. The bran layer contains both vitamins and minerals. Many describe brown rice as having a nutty flavor and it typically takes a longer time to cook than white rice. Brown rice has slightly more fiber per serving (1g/serving) than white rice (less than 1g/serving).
White rice is milled or processed to have that bran layer removed. The good news is that white rice in the US has been fortified with vitamins and minerals so you aren’t missing vitamins and minerals by choosing to eat white rice.
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian