Long Grain Brown Rice
Stays fluffy and separate for stir-fries and grain bowls, your reliable weeknight staple.
What it is
Long grain brown rice is whole grain rice with only the inedible outer hull removed, keeping the nutritious bran and germ intact. The long grains stay separate when cooked, making them ideal for pilafs and side dishes.
How to cook
Rinse rice until water runs clear. Use 2 cups water to 1 cup rice. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Let stand 10 minutes before fluffing with a fork.
Flavor and texture
Brown rice has a mild, nutty flavor and slightly chewy texture. The grains are firm and hold their shape well, with a pleasant bite that's more substantial than white rice.
Best uses
Perfect as a side dish, in grain bowls, stir-fries, and stuffed vegetables. Works well in rice salads, soups, and as a base for curry dishes or Buddha bowls.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light and heat.
| As purchased | 3-6 monthsalready exposed to air in bulk bin |
| Sealed (pantry) | 6-12 monthsif kept airtight in cool, dry place |
| Refrigerated | 1-2 yearsextends shelf life significantly |
| Frozen | 2-3 yearsbest for long-term storage |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Brown rice has shorter shelf life than white rice due to natural bran oils that can turn rancid.
Cooking tip
Toast the rice in a dry pan for 2-3 minutes before adding water to enhance its nutty flavor and improve texture.
Interesting note
Brown rice takes longer to cook than white rice because the bran layer acts as a barrier, but this same layer provides three times more fiber and essential nutrients like magnesium and selenium.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), long-grain brown rice needs 50–55 minutes instead of 45. Use the absorption method with a tight lid, and rest off the heat for 10 minutes before fluffing.