Brown Rice

Quick Tips

How to cook brown rice

Out of the many ways there are to cook rice, I alternate between two: like pasta and like a grain. To make pasta-like rice, I bring water to a boil and cook the rice until tender, tasting occasionally after 30 minutes to get the right texture.
The other option is combining 1 part rice to 2 parts water. Boil, then cover and simmer on the lowest setting for upwards of 45 minutes. I like to refer to this chart put together by Lundberg Farms that has all the cooking options with instructions.

How to use brown rice

Rice is extremely versatile. I use it as a base for curries and stews, in soups, and for making vegetable cakes/patties. Fried rice and sushi are also staples for its use.

How to store brown rice

Brown Rice, whether the grain or flour, is best stored in airtight containers in a cool place. It can be stored up to a year in the freezer or 6 months in the pantry. Brown rice flour is best stored in the freezer and will last up to 6 months. If the grains or flour have a rancid smell when you open the bag, toss and buy fresh.




It seems that with all the nutrient packed grains hitting supermarket shelves, brown rice has been overshadowed. Although it’s true that other grains have a more complex nutrition profile, brown rice is definitely not the worst choice. In fact, adding a scoop of it to your meal is sometimes exactly what it needs to be complete.

While brown rice and white rice are similar in calories and usage, white rice has had all its bran and germ stripped away (and essentially any nutrients that were left). I compare eating white rice to eating iceberg lettuce in that it may look fresh and healthy, but dark leafy greens are always the star.

While there are different lengths of brown rice (long, medium, and short), more often than not you’ll find long-grain brown rice in the bulk bins, which holds its shape and is fluffier than shorter varieties. For most recipes, you can use the different lengths interchangeably unless a recipe needs the stickiness from short grain rice, in which case you would use sweet brown rice.

Brown rice is one of the main grains I cook in large batches. I cool it quickly and then place in a freezer safe container to freeze, ideal for when you need a quick meal or late notice dinner guests. One important thing to note: brown rice, if not cooled/stored properly can contain bacteria, so be careful when using this method.

Flour: Brown rice is a popular gluten-free flour that can be made from any of the lengths of brown rice. Sweet brown rice also makes flour that acts as a binding agent because turns sticky when it comes in contact with liquid, also making it a great thickening agent for soups.

One-Pot Butternut Squash and Rice

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 All Vegetarian Brown Rice Recipes