7 Best Substitutes for Brown Rice

You're counting on brown rice for its chew and nutty depth, and the substitute needs to deliver a similar bite. Some swaps cook faster, some hold up better in bowls or soups, and a few change the texture entirely.

The right choice depends on whether you need that firm, chewy grain or just a neutral base. Use the table below for quick ratios, then scroll to whichever option fits your pantry and recipe.

7 Easy Brown Rice Swaps for Cooking

These options range from pantry staples to specialty grains. The closest matches come first, with bolder alternatives toward the end.

Pick based on cook time, texture preference, and what you already have on hand.

1 - White Rice

White rice cooks in half the time and yields a softer, stickier result. The bran layer is removed, so you lose that nutty undertone brown rice brings.

Use the same 1:1 volume ratio but cut cooking time to 15-18 minutes. Add a splash of soy sauce or toasted sesame oil to bring back some depth.

If you want options for common rice swaps ranked when white rice runs low too, that page covers firmer alternatives.

Here's what to know:

• Reduce liquid slightly - white rice absorbs less than brown.
• Expect a milder flavor - season more aggressively to compensate.

Skip if: you need the chew for grain bowls or salads.

2 - Quinoa

Quinoa cooks faster and fluffs up lighter than brown rice. The texture runs more delicate-tiny pearls rather than distinct chewy grains.

It brings extra protein and a faint earthy, grassy note. Rinse well before cooking to remove the bitter coating.

Works beautifully in cold salads and Buddha bowls where brown rice might feel too heavy.

If you're also out of quinoa, a simple quinoa substitutes list covers grains with similar protein content.

Skip if: you need that firm, separate-grain bite.

3 - Barley

Barley matches brown rice's chew better than almost any other grain. The texture stays pleasantly firm even after long simmering.

• Use pearl barley - it cooks faster than hulled.
• Expect a nuttier, slightly sweet flavor - pairs well with mushrooms and root vegetables.

Soups and stews are where barley really shines. The grains hold their shape and absorb broth without turning mushy.

If you need swaps when barley runs out too, that page lists grains with similar heft.

Skip if: you need a gluten-free option.

4 - Farro

Farro brings a toasty, slightly sweet flavor with serious chew. It holds up in pilafs, grain salads, and anywhere you want texture that doesn't disappear.

The grains stay distinct even when dressed or mixed with wet ingredients. Cook time runs longer-about 25-30 minutes for pearled farro.

Semi-pearled and whole farro take even longer and benefit from an overnight soak.

• Rinse before cooking - removes surface starch for better texture.
• Use more water than you think - farro absorbs heavily.
• Season the cooking water - salt and a bay leaf build flavor from the start.

Missing farro as well? For quick farro replacements to try, check that page for grains with similar bite.

Skip if: you want something lighter or need gluten-free.

5 - Wild Rice

Wild rice isn't actually rice-it's an aquatic grass seed. The flavor runs strong: earthy, grassy, almost vegetal.

That boldness works in stuffings, holiday casseroles, and dishes where you want the grain to stand out. The texture stays firm and slightly chewy, popping between your teeth.

Cook time hits 45-50 minutes, so plan ahead.

• Mix with other grains - cut the intensity by blending with white or brown rice.
• Watch for splitting - grains burst open when done, which is normal.
• Season simply - the grain carries enough flavor on its own.

If you're out of wild rice also, replacements similar to wild rice covers options with comparable earthiness.

Skip if: you need a neutral backdrop for sauces or stir-fries.

Use	Ratio	Notes
Grain bowls	1:1 cooked	Farro or barley for best chew
Soups/stews	1:1 cooked	Barley holds shape longest
Quick sides	1:1	White rice or quinoa save time

6 - Cauliflower Rice

Cauliflower rice drops the carbs and calories dramatically. The texture is completely different-light, slightly crunchy, with no grain chew at all.

It works best sautéed quickly in a hot pan with oil. Raw cauliflower rice tastes bland and releases too much moisture.

Season aggressively since the base flavor is mild.

What to expect:

• Don't overcook - 3-4 minutes max or it turns mushy.
• Blot excess moisture - press with paper towels before cooking.

This swap won't fool anyone looking for actual grain. But for low-carb bowls or fried "rice" dishes, it serves the purpose.

If cauliflower rice isn't available either, rice substitutes for bulk covers vegetable-based options.

Skip if: texture and heartiness are the point.

7 - Bulgur Wheat

Bulgur cooks in about 12 minutes and requires barely any attention. Pour boiling water over it, cover, and wait. Done.

The texture runs lighter and less chewy than brown rice, with a pleasant nutty flavor. It shines in tabbouleh, pilafs, and anywhere you need a quick-cooking grain base.

• Use a 1:1 ratio - measure cooked bulgur to match cooked brown rice.
• Fine bulgur cooks fastest - coarse takes a few minutes longer.
• Fluff with a fork - prevents clumping.
• Add herbs and lemon - bulgur loves bright, fresh flavors.

Skip if: you need gluten-free or want that firm, chewy bite.

How to Choose a Brown Rice Substitute

The best swap depends on what role brown rice plays in your dish. For chew and heft, reach for barley or farro.

For speed, quinoa or bulgur get dinner on the table faster.

• Closest match - Barley, same firm chew and nutty flavor
• Easiest grab - White rice, already in most pantries
• Low-carb option - Cauliflower rice, minimal carbs and calories