As is the case for white rice, brown rice is available in three sizes: short-, medium-, and long-grain.

When cooked, long-grain rice produces light, dry grains that separate easily. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties, and the grains stick together when cooked. Medium-grain rice, as could be expected from its name, has a size and character between the other two.

Brown rice also comes in quick-cooking and instant varieties.