Ingredients
Brown Rice — Natural form

Natural form

Uncooked brown rice grains showing intact tan bran layer and elongated shape.

Shows the defining visual characteristic of brown rice — the intact bran layer giving it a tan color — distinguishing it from white rice at a glance.

Grains & Rice

Brown Rice

Nutty, whole-grain rice with chew and extra fiber

With its bran intact, brown rice keeps a nutty flavor and pleasant chew, plus more fiber than white. It takes longer to cook but holds up in bowls and salads. Store airtight.

Brown rice is whole-grain rice with only the inedible hull removed — the fibrous bran layer and the nutrient-dense germ stay on, which is exactly why it's nuttier, chewier, and far more nourishing than its polished cousin. That intact bran is also why it takes longer to cook and keeps a satisfying al-dente bite: water has to work its way through the bran before it reaches the starchy core. The same bran carries the grain's oils, so brown rice goes rancid faster than white and is best bought in amounts you'll use within a few months. It rewards a little patience with real heft — it holds its shape in grain bowls and salads where white rice would go soft, and brings a wholesome, toasty flavor that stands up to bold sauces.

Measured in
g
Storage
Airtight

Find it in

Pasta Grains

Types & varieties

Long-grain brown

Drier and separate; the everyday all-purpose whole grain.

Short-grain brown

Plumper and stickier — good for sushi-style bowls and risotto stand-ins.

Brown basmati

Fragrant and slender with the bran on; aromatic and slightly lighter.

How to cook

Brown rice is most foolproof cooked like pasta — boiled in abundant salted water and drained — which dodges the gummy, undercooked-bran problem entirely. The absorption method works too, but needs more water and far more time than white rice.

  • Pasta method: boil in plenty of salted water 30 min, drain, return to pot, steam 10 min off heat
  • Absorption: 2 cups water per cup rice, simmer covered 40–45 min
  • Always rest covered 10 min before fluffing
  • A 30-min pre-soak shaves 10–15 min off the cook

How to store

Because the bran's natural oils oxidize, brown rice has a real shelf life — unlike white rice it can turn rancid and taste stale or bitter. Buy modest quantities and keep it cool.

  • Airtight pantry storage: up to 6 months
  • Fridge or freezer: a year or more
  • Smell before cooking — a sharp, oily, paint-like note means it's past it

Common uses

Sturdy grain bowls and Buddha bowlsGrain salads that sit without going softStuffed vegetablesFried rice with extra chewPilafs simmered with stock and aromaticsHearty soups and stewsBreakfast porridge with milk and fruitVeggie burger and fritter binders

Tips & pitfalls

  • Boil-and-drain like pasta is the most forgiving method — no gummy bottom, no crunchy grains.
  • Soak 30–60 minutes first to cut cooking time and soften the chewy bran.
  • Batch-cook and freeze in portions; it reheats beautifully from frozen with a splash of water.
  • Toasting the dry grains first deepens the nutty flavor before you add liquid.
  • It loves bold, acidic dressings — the firm grains hold a vinaigrette without going mushy.

Nutrition

367kcal

Energy

1536 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 84%Fat 8%

Protein

7.5g

15% DV

Carbs

76.3g

28% DV

Fat

3.2g

4% DV

Fiber

3.6g

13% DV

Sugars

0.7g

of which

Sodium

5mg

0% DV

Notable micronutrients
Thiamin (B1)45% DV
Niacin (B3)41% DV
Selenium31% DV
Vitamin B628% DV
Magnesium28% DV
Phosphorus25% DV

Source · USDA FoodData Central · Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program)

View on FDC →

In the shops

Matched grocery products

  • Brown Rice

    Brown Rice

    BONPREU · kg · Bonpreu

    €1.65
  • Brown Rice

    Brown Rice

    NOMEN · kg · Bonpreu

    €1.99
  • Long Brown Rice

    Long Brown Rice

    Hacendado · 1 kg · Mercadona

    €1.65
  • Cooked Brown Rice

    Cooked Brown Rice

    Sabroz · 250 g · Mercadona

    €1.05
  • Organic Brown Rice

    Organic Brown Rice

    BONPREU · kg · Bonpreu

    €1.65
  • Pals Brown Rice Km0

    Pals Brown Rice Km0

    AVI TRIAS · kg · Bonpreu

    €3.25

Good to know

Flavor & texture
Nutty, earthy; firm, chewy bite that stays distinct
Cook ratio & time
1 part rice : 2–2.25 parts water, simmer 40–45 min, rest 10 min
Soak?
Optional 30–60 min soak speeds cooking and softens the bran
Nutrition
~123 kcal/100g cooked; ~2.7g protein, ~1.6g fiber, more B vitamins & magnesium than white
How to store
Airtight; the oily bran means 6 months in the pantry or longer in the fridge/freezer

Substitutes

  • White rice — Faster and softer; less fiber and nutrition but the same role.
  • Farro — Whole-grain wheat with a similar nutty chew; not gluten-free.
  • Quinoa — Cooks in a fraction of the time with comparable heartiness and more protein.

Also called

arroz integral

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