Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy. Brown rice is kernels of rice from which only the hull has been removed. Brown rice may be eaten as is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavour. The light brown colour of brown rice is caused by the presence of bran layers. These layers are rich in minerals and vitamins, especially the B-complex group.

Origin - Australia