Long–Grain Rices. American long–grain white rice is the most familiar rice in American kitchens. American long–grain brown rice is the whole-grain version of its white counterpart—that is to say, the bran and germ layers are left intact, giving the rice a nutty, grainy flavor and a chewy bite.
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AMERICAN LONG-GRAIN RICE
Long-Grain Rices. American long-grain white rice is the most familiar rice in American kitchens. American long-grain brown rice is the whole-grain version of its white counterpart—that is to say, the bran and germ layers are left intact, giving the rice a nutty, grainy flavor and a chewy bite.
