What Can You Use Instead of Brown Rice?

Bulgur, quinoa, or yarma (cracked wheat) can be used instead of brown rice. Which one to choose depends on the cooking time and the chewy texture desired in the dish. Brown rice takes longer to cook than white rice because its bran layer has not been fully removed, so cooking time should be adjusted to suit the substitute. When are bulgur and quinoa a better fit? Bulgur offers a chewy texture similar to brown rice and cooks much faster, so it can easily replace brown rice in pilaf and stuffed vegetable recipes. Coarsely cracked bulgur looks and feels closer to the grains of brown rice. Quinoa cooks faster than brown rice and has a mildly nutty flavor, so it can replace brown rice in salads and side dishes. If quinoa is not rinsed before cooking, it may taste slightly bitter, so rinse it thoroughly under plenty of water first. When should you choose yarma or buckwheat? Yarma (cracked wheat) cooks to a softer consistency than brown rice and provides similar heartiness when used as a thickener in soups. Buckwheat is suitable for anyone looking for a gluten-free alternative; it takes about as long to cook as quinoa and has a more pronounced, earthy flavor. For those who like the firm texture of brown rice, whole-grain varieties such as black or red rice can also be used. These require a similar cooking time and add a different color to the dish. How should the cooking time be adjusted? Brown rice generally takes 35–45 minutes to cook, while bulgur takes 10–15 minutes and quinoa 15–20 minutes. For this reason, shorten the recipe's cooking time and reduce the amount of water when using one of these alternatives. Yarma and buckwheat take about as long to cook as quinoa, though the time may vary by a few minutes depending on the brand and how coarsely the grain 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 uses the same 1:2 ratio; because it cooks faster, it is less likely to boil over. An incorrect water ratio can leave a substitute grain mushy or undercooked. Do storage conditions differ? The oils in brown rice's bran can cause it to turn rancid sooner than white rice, so it is recommended to use it within a few months when stored in a cool, dark cupboard. Bulgur and yarma keep much longer without spoiling, making them more practical choices if buying in bulk for long-term storage. Points to keep in mind: Whatever grain you choose, rinsing it in cold water before cooking removes excess starch and possible dust, resulting in a less sticky texture. If a recipe gives a specific cooking time, remember that it applies only to brown rice. When using a substitute, check it early to prevent burning or overcooking.