Rice from which only the hull has been removed. It may be cooked and eaten as is or milled into regular-milled white rice. The light brown color is due to the presence of the bran layers and the embryo or germ. Brown rice requires longer cooking time than either parboiled or regular-milled white rice. When cooked, brown rice has a slightly chewy texture and mild, nut-like flavor. The specialty rices consumed as black and red rices are considered “whole grain” because they are consumed with the bran layers intact. In these rices, the bran layer contains pigmented compounds, imparting the various colors.