As is the case for white rice, brown rice is available in three sizes: short-, medium-, and long-grain.
When cooked, long-grain rice produces light, dry grains that separate easily. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties, and the grains stick together when cooked. Medium-grain rice, as could be expected from its name, has a size and character between the other two.
Brown rice also comes in quick-cooking and instant varieties.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.