brown rice

Brown rice is whole-grain rice with the inedible outer hull removed (chaff) and preserves the intermediate covering of the bean (bran), maintaining all the nutritious and vital elements (those which enable it to germinate).
The bran that wraps the grain makes it longer to cook brown rice, but after cooking it remains very compact and is suitable for recipes such as rice salads.
The bran contains fats, minerals, fibre and vitamins. These all have the effect of slowing down absorption of carbohydrates, avoiding the blood sugar spike. By keeping the germ the brown rice maintains a high nutritional value.