Brown rice is not red, but white. Brown rice is the most common and widely eaten rice in South China. It is not sticky or greasy when used on dry rice, and it is refreshing. Cooking porridge and rice grains is easy to "bloom". At present, the brown rice eaten in the south is basically hybrid rice from Yuan Longping.

The surface of brown rice is smooth and shiny. In brown rice, the embryo side of rice is called belly white, and the embryo-free side is called back white. There are five longitudinal grooves on the surface of brown rice grains, one on the back is called back groove, and two on both sides are called rice grooves.

It is difficult to completely remove the cortex at the brown rice ditch during rice milling. For the same variety of rice, the more husk left in the furrow, the lower the processing accuracy, so the processing accuracy of rice is often expressed by the degree of husk left on the grain surface and back furrow. Different rice varieties have different longitudinal furrow depths, which has certain influence on rice yield? .

Some brown rice has opaque white spots in the abdomen or the center of rice grains, which are white in the abdomen or white in the heart. White belly and white heart are caused by the inadaptability of climate, rainfall and fertilizer during rice growth.

Extended data:

Brown rice is the caryopsis of rice after rice husk is removed from the outer protective layer. The rice grains with complete inner protective layer (pericarp, seed coat and nucellar layer) have rough taste and dense texture because of more crude fiber and bran wax in the inner protective layer, which requires time to cook, but its 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.

References:

Baidu encyclopedia-brown rice