Brown and Red Rice comprise a health-focused category within the rice and rice products section, characterized by their whole-grain nature and distinct nutritional advantages over polished white rice. Brown rice is defined as whole grain rice from which only the outermost inedible hull has been removed, retaining the nutrient-rich bran and germ layers. This gives it a chewy texture, nutty flavor, and higher content of fiber, vitamins, and minerals. Red rice, which includes varieties like Himalayan red rice and Thai cargo rice, is similarly a whole grain but gets its distinctive reddish-brown hue from natural antioxidants called anthocyanins present in the bran layer. It often has a more earthy, robust flavor and a slightly chewier texture than brown rice.

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