Haiga-mai rice, Japanese half-milled, short-grain rice, is somewhere between white rice and brown rice. It has been milled to remove the bran, but retains the germ (haiga), says cgfan, who wants to know about the taste.
Excellent, say Chowhounds. “I find the flavor to be a comforting combination of sweet and slightly nutty,” says fromagina, who favors the Nishiki brand. “It doesn’t overwhelm delicate seasonings and flavors as brown rice can.”
foreignmuck grew up eating haiga-mai, in Japan, and admits to not being able to tell the difference as a child—but now he prefers haiga-mai.