Brown rice, also known as brown rice, is the caryopsis after removing the outer protective cortex of rice, and the inner protective cortex (peel, seed coat and nucellar layer) is intact. Because there are more crude fiber and bran wax in the inner protective cortex, it has a coarse taste, dense texture and long cooking time, but the slimming effect is remarkable. Compared with ordinary refined white rice, brown rice is rich in vitamins, minerals and dietary fiber, and is regarded as green and healthy food.

Indica rice:

Indica rice is rice made of non-waxy indica rice, which is called indica rice. Rice grains are slender or rectangular, more than 7 mm long, with high rice yield after cooking, low viscosity, crisp rice quality and easy to be broken during processing. The cross section is oblate, and the color is white and transparent, but also translucent and opaque. According to the harvest season of rice, it is divided into early indica rice and late indica rice. Early indica rice grains are wide and short, pink-white, big in belly, rich in powder, crisp in texture, less viscous than late indica rice, and poor in quality. Late indica rice grains are slender and slightly flat, with fine texture, generally transparent or translucent, white belly, hard grains, greater oiliness and better quality.