All About Brown rice
Your complete guide to brown rice - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Best Substitutes for Brown rice
Don't have brown rice? Try these alternatives in your recipes.
Grain-free alternatives compliant with the Paleo diet.
Cauliflower Rice
An excellent grain-free option, versatile, and has a neutral flavor that adapts well to many recipes.
Sweet Potato Rice/Diced
Adds natural sweetness and a different texture. Best grated or finely diced to mimic rice grains.
Butternut Squash Rice/Diced
Similar to sweet potato but less sweet, making it suitable for savory dishes. Grate or finely dice for a rice-like consistency.
Jicama Rice
Offers a crisp texture and mild flavor. Great for raw applications (e.g., salads) or light sautéing.
For general cooking, sautéing, pilafs, side dishes, and grain bowls.
White Rice (e.g., Basmati, Jasmine)
The most common substitute, offering a milder flavor, softer texture, and quicker cooking time. Adjust liquid as needed.
Quinoa
Nutty flavor, fluffy texture, and a complete protein source. Cooks faster than brown rice and works wonderfully in grain bowls or as a side.
Farro
Chewy and nutty, excellent for salads, pilafs, or as a hearty side dish. Contains gluten.
Barley
Hearty, chewy, and earthy. A great addition to soups, stews, or as a robust side. Contains gluten.
Couscous
Much quicker to prepare (often just needs hot water), very light and fluffy texture. Contains gluten.
Low-carb alternatives suitable for a ketogenic diet, replacing brown rice's bulk and texture.
Cauliflower Rice
The most popular low-carb rice substitute. Neutral flavor, mimics rice texture well when cooked. Very versatile for various dishes.
Shirataki Rice
Made from konjac root, very low-carb and calorie-free. Has a neutral flavor and a slightly chewy/gelatinous texture. Rinse thoroughly before use.
Broccoli Rice
Similar to cauliflower rice but with a slightly stronger flavor and greener color. Works well in savory dishes.
Hearts of Palm Rice
Mild flavor, slightly firmer texture, and low-carb. Good for salads or light sautéed dishes.
Common all-purpose substitutions that work in most recipes where brown rice is a primary grain.
White Rice (e.g., Basmati, Jasmine)
Similar texture but softer, milder flavor, and cooks faster. Adjust liquid slightly, typically less for white rice.
Quinoa
A complete protein with a nutty flavor and fluffy texture. Cooks faster than brown rice. Excellent for grain bowls or as a side.
Farro
Chewy texture and nutty flavor, great for salads, pilafs, or as a hearty side. Contains gluten.
Barley
Hearty, chewy texture with an earthy flavor. Excellent in soups, stews, or as a robust side dish. Contains gluten.
Specifically for baking applications where brown rice flour or cooked brown rice is an ingredient.
White Rice Flour
1:1 by weight ratio
For brown rice flour. Will result in a lighter texture and less fiber. May need slight adjustments to liquid.
Oat Flour
1:1 by weight ratio
For brown rice flour. Adds a mild oat flavor and can make baked goods slightly denser. Ensure it's certified gluten-free if needed.
Cooked Quinoa
1:1 by volume ratio
For cooked brown rice in recipes like veggie burgers, meatloaf, or stuffing. Adds protein and a slightly different, fluffier texture.
Almond Flour
1:1 by weight (or about 3/4 cup almond flour for 1 cup brown rice flour by volume) ratio
For brown rice flour. Lower carb and higher fat, resulting in a different texture. May require additional liquid or binder (e.g., egg, flax egg) and adjustments to baking time.