Beyond White Rice

If bland white rice is the only variety you typically stock in your kitchen, you’re missing out—there’s a whole world of delicious whole grain rice out there for you to try. Whole grain rice has more nutrients and fiber than white rice because none of the bran or the germ is taken away. It’s more aromatic and flavorful than white rice and once you try some of the nutty-tasting varieties, you’ll be hooked. Use this guide to buying and cooking whole grain rice.

Delicious, Healthy Alternatives

  • Brown rice: With a nutty flavor and chewy texture, brown rice is delicious in stir-fries, curries, and stews. Look for regular brown rice, as well as aromatic brown jasmine rice and brown basmati rice.
  • Black rice: This rice is grown in Southeast Asia and in limited amounts in California. When cooked, it has a firm texture, fruity aroma, and purple or lavender color. The most popular types are Black Japonica and Forbidden. Black rice makes a tasty side to Asian-style fish and chicken dishes.
  • Red rice: Aromatic red rice has a reddish-brown outer layer, nutty flavor, and chewy texture. Popular varieties include Wehani, which is American, and Bhutanese and Camargue, which are imported. This hearty rice is ideal for making rice salad, stuffings, and pilafs.
  • Wild rice: Actually a grass that is grown in lakes, tidal rivers, and bays in the northwest region of the U.S., wild rice has slightly more protein than other whole grains and is high in antioxidants. Elegant and expensive, wild rice is best saved for special occasions. It is a great side dish for roasted meats or chicken and makes a flavorful base for rice salad. Look for authentic—not cultivated—wild rice.
  • Rice blends: Many producers package their own unique blends of whole grain rice chosen to cook in the same amount of time and taste great together. Look for these at natural foods stores, farmers’ markets, and online to expand your rice repertoire even further.

Whole Grain Rice 1-2-3

  1. To prepare whole grain rice, use the amount of water and cooking time recommended on the package. Whole grain rice takes longer to cook than white rice—35 to 50 minutes, depending on the variety.
  2. Cook rice in a covered pot to allow the grains to steam. Resist the temptation to stir rice as it cooks—this releases the starch from the grains and can make the rice sticky.
  3. To make weeknights easier, cook a large batch of rice on the weekend, store it in the refrigerator, and use it in recipes throughout the week.