If it were brown rice, it would say "brown rice" or "whole grain rice."
All rice is uber low-sodium and glulten-free, and enriched just means they added back in some of what they took out.
The biggest issue with polished rices (white rices) and even more so with the parboiled rices is that the fiber has been removed and the starches are higher glycemic (affect blood sugar more dramatically, and tend to leave many people hungrier).
My view of polished rices (until I realized I was allergic to or intolerant of wheat) "better than white bread, but not by much."
My husband loves long-grained white rice, so he makes this awesome pilaf that includes long-grained white rice (basmati or jasmati), brown-rices (his favorite is a black and mahogany rice mix he finds at the healthfood store), wild rice, millet, quinoa, and amaranth. Awesome stuff, but even as healthy and whole-grain as it is, I have to be careful with portions, because I tend to overeat even the best "good carbs."
Last edited by kaplods; 03-28-2011 at 08:30 PM.