Ingredient hub

Brown rice (dry)

Uncooked brown rice; whole grain with bran and germ intact for nutty flavor.

Weigh for pilafs and bowls; needs more water and time than white rice.

Grains

Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store cool and airtight; oils in the germ can spoil—refrigerate for long storage.

Sources: CDC · FDA

FAQ

Should I soak it?

Soaking 30–60 minutes can reduce cook time; adjust water down slightly.

All conversions for this ingredient

• Cup → g /en/convert/rice_brown_dry/cup-to-grams/
• g → Cups /en/convert/rice_brown_dry/grams-to-cups/
• Tbsp → g /en/convert/rice_brown_dry/tbsp-to-grams/
• Tsp → g /en/convert/rice_brown_dry/tsp-to-grams/
• mL → g /en/convert/rice_brown_dry/ml-to-grams/
• oz → g /en/convert/rice_brown_dry/oz-to-grams/