Whole-grain rice has been minimally processed, just enough to sort and remove the inedible outer husk, leaving the nutritious outer bran layer intact. “Think of the rice kernel like an apple: whole-grain brown rice is the apple with the peel intact and white rice is a peeled apple,” says Jessica Lundberg of Lundberg Family Farms.
A signature grain in Indian cuisine, this long-grain rice has a popcornlike aroma and slightly nutty flavor. Once imported exclusively from India, U.S.-grown basmati is now widely available. Use it as you would other long-grain brown rice.