Cooked Brown Rice: Brown Rice

Cooked brown rice is the whole grain rice kernel that has been boiled or steamed. Unlike white rice, it retains its bran and germ layers, which contain most of the grain's nutrients and fiber. It is prepared by cooking raw brown rice in water until it is tender.

Manufacturers add cooked brown rice to packaged foods primarily as a wholesome base, a source of complex carbohydrates, and to add texture and fiber. It is frequently found in prepared entrees, side dishes, and various ready-to-eat meals. Its nutty flavor and chewy texture make it a popular ingredient in many cuisines.

Brown rice is a whole grain, which means it contains the entire grain kernel — the bran, germ, and endosperm. The FDA recognizes whole grains as part of a healthy diet. Whole grains are a good source of dietary fiber, which can help support digestive health and may contribute to a feeling of fullness. As a whole food, brown rice is generally considered safe for consumption and is not subject to additive regulations by the FDA. JECFA and EFSA do not typically evaluate whole foods like brown rice as food additives.