Ravella, you are right about white rice starting life as brown rice. The bran & germ are milled from the brown rice to achieve the "white" rice. Refining and processing of agricultural products has since the 1950's become big business as it nets big profits. Presently the Parish "white" rice is what is being offered thru the website. (and promoted) They may in time offer this in the "brown" variety if it can offer the same nutritional quality as the "white".
In the refinement process there is a loss of fiber, vitamins, and minerals. But those components which are removed are not necessarily thrown away. They may be a profitable product for use in animal feed or whatever else it can be used for. White rice. owing to it's quicker cooking time, 15 to 25 minutes, may have gained it's popularity in the past. Brown rice may require 45 minutes to one hour of cooking time.
As a kid I thought all rice was white. Brown rice didn't begin to show up in the "super markets" until the late 60's.
