Ingredient
Brown rice
White rice with the bran and germ still on, which is where the fibre and the oil live. That bran layer is also why it takes twice as long to cook and why it goes rancid in the cupboard when white rice does not.
- Sourcing
- Buy from somewhere with turnover. Short-grain brown is stickier and better for bowls; long-grain stays separate.
- Varieties
- Long-grain, Short-grain, Brown basmati, Red rice
- Quality cues
- Should smell nutty and clean. A crayon-like or oily smell means the bran oils have turned.
- Substitutions
- Quinoa, Bulgur wheat, Farro
- Storage
- Airtight, and in the fridge or freezer if you cook it rarely — this is the one rice that genuinely spoils.
- Shelf life
- 6 months in the cupboard, 12 months refrigerated; cooked 1 day, cooled quickly
Nutrition
Per 100 g
- Calories
- 363 kcal
- Protein
- 7.2 g
- Fat
- 2.8 g
- Carbs
- 76.5 g
- Fibre
- 4.6 g
- Sugars
- 0.7 g
- Sodium
- 8 mg
From USDA FoodData Central (#168898). Raw, edible portion.