Aromatic rices are a distinctive group of
mainly long-and medium-grain varieties
that accumulate unusually high
concentrations of volatile compounds.
Indian and Pakistani basmati (Urdu for
“fragrant,” accent on the first syllable),
Thai jasmine (an unusual long-grain but
low-amylose type), and U.S. Della are
well-known aromatic rices.
Pigmented rices have bran layers that are
rich in anthocyanin pigments. Red and
purple-black colors are the most
common. The bran may be left intact, or
partly milled away so that only traces of
color are left.Brown Rice Brown rice is unmilled, its bran,
germ, and aleurone layers intact. Any kind of
rice, whether long-grain, short-grain, or
aromatic, may be sold in its brown form. It
takes two to three times longer to cook than
the milled version of the same variety, and