Acc to what I can figure out, normal brown rice has had its outer skin removed -- blown away by air -- since it tends to loosen up when rice is dried. Edit -- loosened up when rice is gently squeezed between 2 rotating wheels. This is like the shell of a nut. Think of an almond with a shell, and under that a brown skin, and under than a big area of white endosperm and at the tip a tiny germ. Raw unprocessed rice will still have the outer skin. Which is suspect is very hard to chew and totally unpleasant. under the outer skin is the thinner skin. In white rice, this is sand-blasted away (polished is the word they use) completely, until the endosperm is showing. In brown rice, it is not sandblasted away. However brown rice really does not have a lot of fiber. yes it has about 6 times as much as white rice, but that isn't saying much, because white rice has just about none! What brown rice does have is a lot more micronutrients. More riboflavin or something, and more iron. However modern white rice almost always has synthetic micronutrients added (it is required by law), brown rice may or may not, since it is not required by law to add them. The legalistic theory is polishing removes nutrients, so it makes sense to have a law requiring that you have to add them back. Since brown rice is minimally polished, there is no law requiring you add them back.