Grains, rice & flours · Rice

Brown rice

Whole-grain rice with the bran and germ intact; chewier and nuttier than white rice and slower to cook.

Also called: wholegrain rice

A kind of rice

Photo: Billjones94, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Brown rice has had only its inedible hull removed, so it keeps the tan bran layer and germ. Any grain length can be brown, from long-grain to short-grain and brown basmati. The bran makes it chewier, nuttier and slower to absorb water than white rice, and its oils mean it keeps less well.

Oryza sativa

How it’s used

Grain bowls and salads
Side dish in place of white rice
Stuffed vegetables and pilafs
Brown rice congee or porridge

Characteristics

Taste: Nutty and slightly sweet.
Texture: Chewy, with grains that stay distinct.
When cooked: Takes roughly 35–45 minutes and more water than white rice; soaking shortens cooking.
Sold as: whole
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Japanese, American, International

Storage

Cool, dry and dark. Airtight and cool; the bran oils can go rancid, so use within a few months or keep in the fridge in warm climates. A bitter, painty smell means it has turned.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Cooked rice can carry spores of Bacillus cereus that survive cooking; cool leftovers quickly (within about an hour), refrigerate, use within 1 day and reheat until steaming hot throughout. Do not keep cooked rice warm for hours.