Brown rice is the common term for unmilled or partly milled rice. As it retains a layer of bran and fiber, brown rice is often claimed to be healthier and more nutritious than fully milled white rice. It is chewier than white rice, has a mild nutty flavor and becomes rancid faster.

In much of Asia, brown rice (玄米, genmai in Japanese) is associated with poverty and wartime shortages, and is rarely eaten except by the sick, the elderly and as a cure for constipation.

Brown rice comes in long and short grain varieties. It is widely available in bulk. The basic cooking process involves measuring about 350 ml of the grain into a pot, rincing with water to wash away the dust that comes in transport, then covering with 700 ml of water. Add a dash of table salt. Bring to a boil, then turn down heat so the rice boils slowly for 45 minutes.