Ingredient substitution guide
Best substitutes for brown rice
Best swap for brown rice: Farro, 1:1 cooked volume; nuttier, chewier; contains wheat (gluten), unlike brown rice.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Brown Rice?
The best swap for Brown Rice is Farro, 1:1 cooked volume; nuttier, chewier; contains wheat (gluten), unlike brown rice. Another option is Quinoa, 1:1; shorter cook time, higher protein. The table below also lists White Rice, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Farro | 1:1 cooked volume; nuttier, chewier; contains wheat (gluten), unlike brown rice |
| Quinoa | 1:1; shorter cook time, higher protein How to use it: Rinse it first unless the bag says pre-rinsed; its natural saponin coating tastes bitter. |
| White rice | 1:1; less fiber, shorter cook time |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Ancient Harvest, Why Rinse Quinoa? (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for brown rice