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90% of recipes that use rice do so with white or Basmati. I would like to spice up my rice routine using these recipes, while having the health benefits of using brown rice - but it cooks in a much different fashion than white rice.

When substituting brown rice for white rice in a recipe, what should I adjust in terms of cooking time and technique?

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    You can pre-soak your brown rice overnight and it should cook about as fast as white if you're incorporating it in a recipe that normally takes dry white rice. – J... Jun 16 '16 at 16:48
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Mostly, it will take longer to cook your recipe with brown rice. You will also need to add a bit more water. That's OK, you can do that. Figure about 1/4 extra water (1/4 again above what you had already planned for white rice) and about 1/2 again as much time.

Consider your other ingredients - don't mush them all to hell to cook your rice.

So, figure 1/4 more water and 1/2 more time, add your other ingredients at the time you would otherwise - counting backwards.

In other words, add your other ingredients at that time in which you think the brown rice should be done simultaneously with your other ingredients.

  • I would like to add and ask if toasting brown rice is any different from toasting white rice? – Bar Akiva Jun 16 '16 at 10:07
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    I think it is about the same – Jolenealaska Jun 16 '16 at 10:12
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    Obviously, taste and texture will also change when brown rice is substituted. I find white rice seems to go better in dishes that have fattier meats and/or more oil, are spicier, and have thinner sauces, while brown rice seems better with sweeter, and/or lightly flavored sauces and less fat and oil. White rice tends to "soak up" sauces and mellow out flavors, while brown rice adds a bit of a richer character to dishes that are more lightly flavored. It's subtle, though - I can't think of a situation where one can't be substituted for the other. – Todd Wilcox Jun 16 '16 at 15:25

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