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I Don't Like Brown Rice - Do You Have a Great Recipe to Change My Mind?

I really don't like brown rice. I'm trying to... Hope someone has an awesome recipe that can sway me to use brown rice. Something easy, and most importantly flavorful. Thanks

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  1. One of my favorites is to carmelize some onion in butter, slowly until nice and brown and sweet, about 1/2 way through the carmelization about 10 minutes into it I add some diced granny smith apples. After another 5-10 minutes when the onions are brown and the apples get soft add about 1/4-1/2 cup chicken stock some dried cranberries, some chopped pecans and fresh thyme. Salt and pepper of course. Add this mixture to your brown rice. Top with some grated blue cheese if you want but is good as is.

    Also, my fresh mushroom one that includes, garlic, thin sliced shallots, and a mix of mushrooms, use your favorite, scallions diced fine and any other veggies you like, I have used thin red pepper which is great or even celery. I like cook all in a little olive oil until the onions mushrooms are soft. Then add the garlic until everything is mixed well. Add 1/4 cup chicken broth just to deglaze the pan and then add some soy sauce, a dash of red pepper if you want, the scallions and toss with the rice. Pepper and salt (but soy is salty)

    Third version combines spinach, cheese, garlic, onions and butternut squash. I use 1/2 if that of butternut squash. Peel and dice the squash and saute in butter till soft but not overdone, you want a bit of a bite, add the garlic and onion half way through the squash cooking time. Then add the end add fresh spinach, some chicken stock, salt and pepper to flavor and a dash of honey, 1 teaspoon and 1 tablespoon of balsamic vinegar, fresh thyme halved pecans. Mix with the brown rice and serve.

    These are three ways to get you to enjoy brown rice, then you can slowly cut down on the ingredients and soon you will just eating plain rice out of a bowl :).

    FYI, pecans, some chicken stock some scallion and cheese is great for me but I tried to give you some options. Add what ingredients you enjoy and give them a try. It is great with a great grilled or roast pork tenderloin or some roast chicken.

    1. Hi there,

      I think the key is also in finding which type of brown rice you like the best. I buy an Italian shortgrain one at my local health food store that is really nutty and soft. If you want to disguise the rice, here are some recipes you might find useful:





      Hope that's a good start.

      1 Reply
      1. re: Paula76

        True I have tried a couple types. I'm not sure the last brand I ended with, very common, but don't have a bag to tell you the name. I enjoy it and seems to have a mild flavor.

      2. Michele, I'm not keen on ordinary brown rice either; I don't much care for the taste, and the texture even less. But I absolutely adore the Brown Jasmine Rice from Trader Joe's. It takes the same 40 minutes to cook as other brown rice, but the grains are long and separate, fluffy like white rice. The flavor is mildly nutty. I also like their Brown Basmati Rice, which cooks up fluffy and separate just like the white basmati rice that is standard in Indian restaurants, and tastes very similar. It too takes 40 minutes.

        1. A technique not known or, for that matter, used by many cooks is the toasting of the rice, white or brown, in a skillet with a little olive oil rather than just cooking/steaming it in a pot. I now make all my rice in a skillet rather than a pot. For rice used for Asain recipes I don't usually toast it. But for Mexican rice...oh yeah, you've got to toast the rice before adding the liquid to steam it. I cook my brown rice in chicken broth with some butter added. Depending upon what I'm serving it with I will add herbs as well, such as taragon or rosemary. Any number of herbs as well as steaming the rice in broth really adds a lot of flavor to what otherwise will be bland rice if steamed in plain water.

          1. Yes, we love brown jasmine rice. Before we could get that I cooked regular brown rice with butter, onions, garlic and other aromatics. Always made a full pound and froze it in portions. Can't stand regular brown rice, either!

            8 Replies
            1. re: bayoucook

              Whoa....You freeze rice? What's it like after reheat?

              1. re: BiscuitBoy

                I refreeze and I always works good, a little white wine or stock to reheat and always turned out good.

                1. re: kchurchill5

                  I always freeze rice. Reheats will with an ice cube on top in the micro.

                  1. re: cheesecake17

                    Interesting, You could freeze chicken broth too, which I also do in ice cube form, chicken and beef. Usually 1 small baggie each, take no room but very helpful. Love the water though. How easy.

                    1. re: kchurchill5

                      Good idea to use a chicken broth ice cube. But.. a regular ice cube is always in the freezer. Keeps the rice from drying out in the micro

                      1. re: cheesecake17

                        I never thought to freeze rice, a nice tip, especially when I don't have the 40-45 mins to make a nice basmati or brown

                    2. re: cheesecake17

                      When reheating refrigerated leftover rice in the microwave I'll place a wet (rinsed with cold water and ringed out) paper towel over it. Helps to put a little moisture back in/on the rice. This also works great for flour tortillas stored in the frig past their stale date. Just place a wet paper towel on a microwave safe plate, then place on the tortilla and place another wet paper towel on top of the tortilla. Heat on high oh, for about 20, 25 or 30 seconds, viola! You have a soft pliable flour tortilla.

                      1. re: crt

                        I do the paper towel trick for tortillas. It always works!

              2. My favourite is fried brown rice, because it gets less gummy than the white. Just cook the rice ahead of time and chill. Sauté garlic and ginger in a pan, then whatever veggies and protein you want. Toss in the rice and some soy sauce with sesame oil and a pinch of sugar. Make a well in the centre and scramble an egg, then mix it with the rice. Take off the heat and serve, garnished with chopped green onions (and maybe some cashews or almonds).

                2 Replies
                1. re: piccola

                  about how much oil do you use, just a coating?

                  1. re: michele cindy

                    Yeah, very little. I don't like it to taste greasy.

                2. Short grain brown rice is delicious. I make it with artichoke bottoms (frozen) and veg stock instead of water. It tastes rich and fancy, even though it's not.

                  1. I don't mind brown rice, but i don't love it either. I do love the ease of the new Uncle Ben's 10 minute brown rice, which does not have that nasty exploded texture of earlier generation "minute" rice.
                    Maybe Michele Cindy should try mixing brown with white, or wild rice, to become more used to it. Or just eat barley! I don't think there's any magic to brown rice itself, just to whole grains in general.

                    1. If you don't like standard brown rice, you can try short grain glutinous brown rice. It's great if you mix it 50/50 with short grain white rice.

                      I see it all the time at the korean store and my mother cooks with it from time to time, if we don't use brown rice we use barley mixed with rice or an assorted mix of beans and grains.

                      1. Brown rice is great in chicken and rice soup. It makes the soup so much more filling and nutritious...gives it a nutty flavor. And it doesn't turn to mush like white rice does after the soup sits for a while.

                        1. I make a very simple soup with some (like all soups) onions, cerely, carrots and garlic, then for this some mushrooms, a mix of anything you light, some veggie broth, a mix of wild, brown and white rice and fresh spinach. Very quick easy, simple and tasty. I top with a small amount of of gruyere and chicken lightly breaded and pan sauteed, almost a crumble. Just a pretty topping for the soup

                          1. Have you tried brown rice and wild rice mix.