Unlike white rice, brown rice kernels still have their bran layer and germ intact, so they have a nutty, grainy character and are rich in complete proteins, minerals, and vitamins.
You can substitute barley, which offers a similar texture and nutty flavor or white rice.
The germ contains some oil, which means brown rice can go rancid more easily than white. To avoid rancidity, buy in small quantities.
Cooking brown rice by the pasta method (boiling it in a large pot of salted water until tender) is quick and results in tender, separate grains with a nice chewy bite, instead of mushy, split-open kernels that often result when this variety is cooked in a covered pot.
Store brown rice in the refrigerator to prevent rancidity.