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.
Grains are more round than elongated. It releases starch when cooked—yielding a characteristic moist, sticky texture. Use in place of white sticky rice for sushi, in risotto or rice pudding.