Brown Rice’s Versatility

brown rice


We’re continuing to look at brown rice. In comparing brown rice to white rice, we find that the texture is firmer in brown rice where as white rice is softer. Brown rice also has an appetizing flavor, what some even refer to as a nutty flavor.

Brown rice is great added to soups, meatloaf, casseroles that call for rice, or just added to a balanced dinner with chicken and a vegetable or salad. There are many recipes you can find in various cookbooks or that are available through Google that you might just want to try. Don’t be afraid to substitute brown rice instead of white rice. You may find that just might like it better.


brown-rice-soakedIf you are cooking regular brown rice (not the instant rice), make sure you allow the rice to soak in water for approximately 30 minutes before turning on the heat. Because the grains are a bit tougher and stiff, they need time to soak in water first because the soaking helps soften the grains. If you use too much water when cooking the rice, the grains of rice will stick together feel like a paste. Of course, on the other hand, too little water to cook brown rice will make the grains too stiff. Follow the directions on the package for the best results.

USES FOR TYPES OF BROWN RICErice and plant pic 700x400

Short-grain brown rice can be used in pudding (see picture at right), sticky sweet snacks, desserts, and risotto; and can also be added to burgers, meatloaf, and croquettes. Medium-grain brown rice is great in soups, side dishes calling for rice, and in salads. Long-grain brown rice is great in pilaf, paella, stir-fry, salads as well as side dishes.


We’ll look at a variety of other rice’s in our next segment, but I hope you can see from our study so far that rice is a versatile addition to any meal. With the healthy benefits of brown rice, I hope you’ll incorporate this rice into your meals. Here’s to healthy eating and your enjoyment of brown rice!


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