Brown rice is the whole-grain rice obtained from the unhulled rice grain without or with less processing, and consists of three major parts: the bran, the embryo and the endosperm. Compared with white rice, brown rice achieves a higher degree of full nutritional retention of the rice grain.

In order to improve people's acceptance of brown rice consumption, many scholars have made positive attempts and explorations, using a variety of technological methods such as milling, soaking, germination, drying, radiation, enzymolysis, ultra-high-pressure, extrusion and puffing, etc., to improve the edible quality of brown rice, with a view to producing edible brown rice to meet the needs of people's consumption.

Brown rice is also basmati rice, which refers to the rice that still retains some shell tissues, such as cortex and germ, after hulling. It is more time-consuming to cook because of its rougher texture and tighter texture. Brown rice is rice without the husk removed. Brown rice and rice are not the same variety. Brown rice is rice with only the husk out, retaining some of the outer shell tissue, while semolina is rice with the skin and germ out.

1, the degree of processing is different: brown rice belongs to the less processed whole grain rice, rice belongs to the more carefully processed refined grain.

2, different appearance and texture: brown rice is between light brown to dark brown, rough texture; rice is white, smooth texture.

3, different taste and flavor: brown rice tastes harder, coarser texture; rice tastes softer, delicate texture.