The present invention relates to compositions of matter comprising a rice grain, which has been at least partially milled, and, on the surface of the rice grain, a coating comprising bran, a material which increases the fiber value of the composition, or a combination thereof. The present invention provides for compositions that may have the benefits of traditional white rice, i.e., soft mouth feel, short cook times, easy to digest, white appearance, long shelf-life, etc., with the benefits of brown rice, i.e., high nutritional value and enhanced flavor. Indeed, the nutritional value of the compositions of the present invention may be equal to or better than that of wholegrain brown rice. The present invention further relates to methods for the preparation of a whole grain rice composition. In one embodiment the methods comprises at least partially milling rice grains, and coating on the surface of the rice grains, a coating comprising bran, a material which increases the fiber value of the composition, or a combination thereof.
