The rice grains that have left the outer tissue such as rice bran and germ are brown rice. The color is golden yellow. It is called "brown rice" in Japanese. It is much more nutritious than white rice, but the taste is also harder. If you are not used to the hard texture of brown rice, you can cook with a ratio of 4:1 of white rice to brown rice. The taste of cooked rice is more acceptable to everyone.