Brown rice is rice grains from which the thin bran film (brown, red or black) has not been removed. It contains vitamins and microelements that, alas, are not found in polished rice. This is why unrefined grains are so popular among healthy eating enthusiasts.
It is cleared of rice husk – a hard shell that protects the rice grain from damage, and the bran shell remains with it. It is in bran that all kinds of vitamins, minerals and other useful substances like folic acid are found. There is practically no benefit left in polished white rice. Only one nutrient fiber – and even that in brown is two and a half times more.
Japanese scientists, who are eager to study all the processes in the world, have found that brown rice should be soaked. Because if you fill it with water about a day before cooking, new life will hatch in the grains. You will swallow it without noticing (unless you are in the habit of having dinner armed with a microscope), but your body will appreciate the additional enzymes.