Brown rice is always a favorite choice of many consumers not only because of its taste but also because of its nutritional value compared to normal white rice. But did you know that there are actually four different types of brown rice? Today, let’s learn about “4 types of brown rice that you may not be aware of ” with K-Agriculture.
Overview: Brown rice
Despite having a similar origin to white rice, brown rice differs from it in terms of milling. Brown rice’s brown color (ivory white) is a result of only the outer husk being removed, leaving the inner bran layer intact.
Color is not the only difference, brown rice varieties also have different nutritional compositions, scents, and textures compared to regular white rice, even between different types of brown rice.
Types of Brown rice
Keep in mind that there are a lot of criteria to categorize brown rice, but here are the most general ways to segment it:
Live up to its name, short-grain Brown rice has small, fat rice grains, mild, delicate flavor. When cooked, the rice grains will stick together, creating a very chewy and toothsome texture.
People often use short-grain type of brown rice to make foods that need flexibility and softness such as pudding and Asian dishes. This type of brown rice takes 25 minutes to cook and must be soaked overnight.
Medium-grain brown rice and short-grain brown rice are often mixed and classified into the same type of brown rice because of their similar appearance and characteristics, but these are two different types that need to be distinguished.
Medium-grain Brown rice also has a fat body but is slightly longer than short-grain brown rice. The rice grains of this rice are moist, soft and suitable for cooking dishes such as risotto, paella, rice pudding, paella, sushi, etc.
Of all types of brown rice, long-grain brown rice is the most popular and well-known type of rice. Completely different from the previous two types of rice, long-grain brown rice has a much slimmer body, estimated to be 3 to 4 times longer than its width.
It has a characteristic golden brown color, along with a delicious taste, with dry, firm rice, suitable for side dishes such as pilaf, stir-fry, salad, soup,… Another difference of rice Long grain brown rice with other types of brown rice is that the rice grains after cooking will not stick but separate from each other. It takes 45 minutes to cook long-grain brown rice.
Basically, light brown rice is still a type of long-grain brown rice, but we decided to separate it into a separate type of Brown rice due to the difference in not only its appearance but also some of its properties.
The first difference is that in the harvesting and processing stages, light brown rice is not completely kept in its bran, but is half-milled in the milling process. As for color, light brown rice has a lighter shade of brown than other types of brown rice – nothing too surprising. While regular long-grain brown rice takes almost an hour to complete, light brown rice only needs to be cooked for 20 minutes, and light brown rice contains less fiber.
Comparison: Popular types of Brown rice and white rice
As we all know, brown rice shares the same origins as white rice but differs due to the presence of the bran layer. As a result, brown rice also comes in a wide variety of rice varieties that are similar to white rice, including japonica, bastima, jasmine, etc. So what are the similarities and differences? Let’s do a comparison with K-Agriculture between popular types of Brown rice and white rice
Basmati (Long grain)
In terms of appearance, both brown and white Basmati rice are quite similar, with small and distinctive long grains that are easily recognizable, the only difference here is the color of the two Basmati types.
Most of the nutritional content of Basmati type brown rice is similar to Basmati type white rice, but their content is different. For example, there are more B vitamins, fiber, and phosphorus in Bastima brown rice than in Bastima white rice, but white rice is higher on the glycemic index.
Japonica (Short grain)
Like Basmati, Japonica brown rice and white rice has the same short, round, short-grain body characteristic of the short-grain type, and of course, they have a color difference. When cooked, both types become sticky.
Overall in terms of nutrition, Japonica brown rice is superior to Japonica white rice. Nutrients such as fiber, vitamins, magnesium, folate, and some antioxidants such as manganese, etc, are higher in Japonica Brown Rice than in Japonica White Rice.
* Conclusion: There are not too many individual differences between popular types of Brown rice and white rice, the differences here are just general differences between brown rice and white rice. Although brown rice contains more nutrients, brown rice is also known to be unsafe because it contains anti-nutrients such as phytic acid or phytate. Besides, the arsenic content in brown rice is also higher than in white rice:
- Phytic Acid: If consumed for a long time, Phytic Acid can affect the human body’s absorption of iron and zinc.
- Arsenic: If used for a long time, Arsenic increases the risk of type 2 diabetes, heart disease, or even cancer.
Therefore, it is necessary to carefully research and choose a reputable place to be able to buy the type of rice that is best for your health. If you are looking for a supplier of high-quality rice at extremely competitive prices, do not hesitate to contact K-Agriculture immediately.
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