What Can You Use Instead of Brown Rice?

Brown rice can be replaced with bulgur, quinoa or yarma; which one to choose depends on the cooking time and the chewy texture you are after. Because brown rice keeps more of its bran, it takes longer to cook than white rice, so the cooking time needs to be adjusted for whichever alternative you pick.

When do bulgur and quinoa work best?

Bulgur offers a chewy texture close to brown rice and cooks in much less time, so it easily stands in for brown rice in pilaf and stuffed vegetable recipes. Coarsely ground bulgur looks and feels closer to brown rice's grain structure.

Quinoa cooks faster than brown rice and has a light, nutty flavour, making it a good stand-in for brown rice in salads and side dishes. If it is not rinsed before cooking, quinoa can taste slightly bitter, so rinse it well under running water first.

When should you reach for yarma or buckwheat?

Yarma, cracked wheat, cooks up softer than brown rice and, used as a thickener in soups, gives a similar heartiness. Buckwheat is a good option for anyone looking for a gluten-free alternative; its cooking time is similar to quinoa's, and it has a more pronounced, earthy flavour.

For those who like brown rice's firm bite, whole-grain varieties like black rice or red rice can also be used; they need a similar cooking time and add a different colour to the plate.

How do you adjust the cooking time?

Brown rice usually takes 35-45 minutes to cook, bulgur 10-15 minutes and quinoa 15-20 minutes, so the cooking time given in a recipe should be shortened for whichever alternative you choose, along with less water. Yarma and buckwheat cook in about the same time as quinoa, though this can vary by a few minutes depending on the brand and how coarsely it is milled.

Why does the water ratio matter?

The water ratio used for brown rice, usually 1 part rice to 2 parts water, should not be applied directly to other grains; bulgur needs less water, while quinoa generally keeps the same 1:2 ratio, though its shorter cooking time makes it less likely to boil over. Getting the ratio wrong can leave the alternative grain either mushy or undercooked.

Does storage differ between them?

Because of the oils in its bran, brown rice can turn rancid faster than white rice, so it is best kept in a cool, dark cupboard and used within a few months. Bulgur and yarma keep far longer without spoiling, which makes them the more practical choice if you buy in bulk and plan to store it for a long time.

Points worth keeping in mind

Whichever grain you choose, rinsing it in cold water before cooking removes excess starch and any dust, giving a less sticky result. If a recipe gives a specific cooking time, remember that it applies to brown rice only; checking the pot early when using an alternative grain prevents burning or overcooking.