RICE Rice is cholesterol-free, low in sodium and combines well with a wide variety of foods.
Brown rice is the whole grain with only the outer inedible husk removed. The high-fiber bran coating gives brown rice its tan color and nut-like flavor.
White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. Converted rice is white rice that has been parboiled. Because of this process, the cooked kernels of converted rice are fluffier and more separated than regular white rice.
Instant or quick rice has been partially cooked and dehydrated. Both white and brown varieties cook quickly.