Brown rice nowadays is an healthy grain that accepted by people by reason of its rich basic nutritions and funcional composition than milling rice. The paper aims that how to make use of the brown rice Systematicly, the high nutrition value and application potential and the problem in edible quality like the odor, taste, sensory deficiencies as well as improving methods for these problems and its products processing and utilization of the status was introduced. Besides, the paper discussesd that the issues like storage of brown rice, the standard-settings of nutritions as well as how to form a system of brown rice products, for specific issues, the prospects of comprehensive development and utilization of the brown rice was discussed.