Rice is the most important dietary staple cereal crop, especially for people living in Asian subcontinent. Rice consumers eat white rice and consider brown rice as food for the farmers, the poor, and for the animals. White rice is associated with beriberi, a potentially fatal disease due to lack of thiamine (vitamin B1), because this essential vitamin is stripped out of the rice during processing. Today people are going for whole food, like our fore father used to eat. Brown rice is a rice source of minerals and dietary fibre that support the normal functioning of human body. This review covers nutritional composition and various biological activities of brown rice in aspects to human health. Such biological activities which are related to rice and its products are lowering cholesterol, reducing blood pressure and preventing colorectal cancer.