Brown rice (or “hulled” or “unmilled” rice) is whole grain rice, light brown in color and rich in its bran contents. This kind of rice has been husked, graded, cleaned, sorted but not gone through the polisher. It has a mild, nutty flavor, and is chewier but has more vitamins than the white rice because of having 8% bran layers on the top. Brown rice is healthy source of food, particularly for weight conscious people, since it contains less starch.
This is the name given to milled rice that has had its husk, bran and germ removed. This alters the flavor, texture and appearance of the rice and prevents spoilage and extends its storage life. After milling, rice is polished resulting in a grain with bright, white, shiny appearance. It is also called polished rice.
Parboiled (Sella) Rice
This is the variety that undergoes a hydrothermal steaming process to boil the un-husked rice partially. This process boosts its nutritional profile and changes its texture.
Parboiled rice is the elite rice variety that is liked by consumers and chefs who love to have the best quality, distinct cooked grains and extra fluffy rice.
Parboiled rice is creamy, golden and natural in color because during the paddy boiling, rice absorbs the husk color.