brown rice
See also: rice
Rice with the bran and germ left on, making it chewier, nuttier, and slower to cook than white rice, which has both removed.
Buying guidance
Sold alongside white rice and interchangeable with it as a side, but budget noticeably more time: most brown rice needs 35 to 45 minutes rather than 15 to 20, and rather more water.
Substitutions
- White rice -- faster and softer; reduce the cooking time and water.
- Wild rice, or a wild-rice blend -- similar chew, more assertive flavor.
Tips & common mistakes
The bran layer resists water absorption, so brown rice typically needs a longer covered rest off the heat after the liquid is absorbed to finish steaming through -- skip that rest, the way you might with white rice, and the grains can look done on the outside but stay firm and undercooked at the center.
Storage
The bran and germ carry natural oils that go rancid noticeably faster than the stripped grain of white rice, so a bag that would be fine on the counter for months as white rice can lose its flavor within weeks as brown rice -- keep it refrigerated or frozen if it won't be used up quickly.