Know what’s on your plate
Brown long-grain rice
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 367 kcal —
- Protein 7.5 g 15%
- Carbohydrate 73 g 26%
- Fat 3.2 g 4%
- Saturated fat 0.6 g 3%
- Fibre 3.6 g 13%
- Sugars 0.7 g —
- Sodium 5 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.6 mg 4%
- Vitamin K 0.6 µg 1%
- Thiamin (B1) 0.54 mg 45%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 6.5 mg 41%
- Pantothenic acid (B5) 1.1 mg 21%
- Vitamin B6 0.48 mg 28%
- Folate (B9) 23 µg 6%
- Vitamin B12 0 µg 0%
- Choline 21.5 mg 4%
Minerals
- Calcium 9 mg 1%
- Iron 1.3 mg 7%
- Magnesium 116 mg 28%
- Phosphorus 311 mg 25%
- Potassium 250 mg 5%
- Zinc 2.1 mg 19%
- Copper 0.3 mg 34%
- Manganese 2.9 mg 124%
- Selenium 17.1 µg 31%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 367 | 7.5 g | 73 g | 3.2 g |
| 1 × cup | 185 g | 679 | 14 g | 134 g | 5.9 g |
| 2 × cup | 370 g | 1358 | 28 g | 269 g | 12 g |
| ½ × cup | 92.5 g | 339 | 7 g | 67 g | 3 g |
| 3 × cup | 555 g | 2037 | 42 g | 403 g | 18 g |
| 4 × cup | 740 g | 2716 | 56 g | 538 g | 24 g |
Similar foods
- Long-grain brown ricedry367 kcal / 100 g
- Brown medium-grain riceraw362 kcal / 100 g
- Brown riceraw351 kcal / 100 g
- Medium-grain brown ricedry362 kcal / 100 g
- Long-grain riceraw347 kcal / 100 g
- Wholegrain riceraw350 kcal / 100 g
- Whole riceraw341 kcal / 100 g
- Easy cook brown riceraw366 kcal / 100 g
- Regular long-grain white ricedry365 kcal / 100 g
- Multi-grain riceraw351 kcal / 100 g
Questions about Brown long-grain rice
How much water do you need to cook brown long-grain rice?
Use about two parts water to one part rice by volume. Rinse the rice, bring it to the boil, then cover and simmer gently until tender; drain any remaining water if needed.
How long does brown long-grain rice take to cook?
Allow about 35–45 minutes in a covered pan at a gentle simmer. Let it stand off the heat for 10 minutes, still covered, then fluff with a fork.
Should you rinse brown long-grain rice before cooking it?
Rinse it under cold water until the water runs mostly clear to wash away loose starch and dust. For a less chewy result, soak it for 30 minutes first and reduce the cooking time slightly.
How do you stop brown long-grain rice from going mushy?
Measure the water, keep the pan covered and avoid stirring while it simmers. Once cooked, rest it covered for 10 minutes and fluff gently; excess water can be drained before resting.
What dishes can you make with brown long-grain rice?
Its separate grains work well in pilaf, rice salads and stuffed peppers, or as a side for curry, chilli and stir-fries. Cool leftovers promptly if you plan to use them in a salad.
How should you store cooked brown long-grain rice?
Spread it in a shallow container so it cools quickly, then refrigerate promptly and use within 24 hours. Reheat only once, until steaming hot throughout; freeze portions if you need to keep them longer.
Is brown long-grain rice different from white long-grain rice?
Brown rice keeps its bran and germ, so it has a chewier texture and takes longer to cook than white rice. Brown long-grain rice provides 3.6 g of fibre per 100 g, compared with 1.8 g in long-grain white rice.
What is a good substitute for brown long-grain rice?
Brown basmati rice is a close swap, with a similarly nutty flavour and separate grains; cook it according to its packet because timing and water needs can differ. For a quicker meal, white long-grain rice cooks faster but has a softer texture.
Source: USDA FoodData Central 169703 · per 100 g · carbohydrate per EU label, fibre excluded
