Q. Why are there different colors of rice and what do these differences mean?
All rice starts as a whole grain, which means that the germ and bran layer are intact. When these are removed, you have white rice. The most common bran layer for rice is brown. But there are also red and black rices. Some rices are only partially milled, so some of the bran layer is left on. These rices tend to be light tan, pink or even a striated color. Our Madagascar Pink RiceTM is an example of rice that is partially milled. It still retains a high level of nutrition, but cooks faster and has a texture that is closer to white rice.