Brown rice

Brown rice is whole grain rice with the inedible outer hull removed, but the bran and germ layers intact. This makes it more nutritious than white rice, retaining more fibre, vitamins, and minerals. It is typically cooked by boiling or steaming.

Brown rice is used as a carbohydrate source in a variety of dishes, from side dishes to main meals. Manufacturers include it in packaged foods for its nutritional profile and texture, often found in ready meals, grain bowls, and health-focused snack products like rice cakes and breakfast bars.

Brown rice is a whole grain and a source of dietary fibre. The UK's Eatwell Guide recommends that starchy carbohydrates should form the basis of most meals, with whole grain options being preferred. Regulatory bodies have not evaluated brown rice as a food additive, as it is a whole food ingredient. Evidence suggests that diets rich in whole grains are associated with a reduced risk of certain chronic diseases, though specific health claims require careful substantiation.