Compared with white rice, brown rice retains the nutritional value of rice better. Hower, due to the phytate, cellulose and other substances contained in the bran layer of brown rice, it has a rough taste and poor cooking, which restricts the development of brown rice food. Some studies have shown that modern food processing technology can not only effectively improve the rough taste and poor cooking of brown rice, but also improve the nutritional value of its products and promote human digestion and absorption. This article summarizes the research progress on the nutritional value of brown rice and processing technology, in order to provide a certain reference for the comprehensive utilization of brown rice.