Substitute · ranked by score
White rice substitutes
White rice is a staple in many cuisines, but for various reasons, you might be looking for an alternative. Whether due to dietary preferences, a desire for increased fiber, or simply to introduce variety, many effective substitutes can take its place. This guide provides practical swaps to help you achieve similar results in your cooking.
Original food: White rice (cooked) — FoodScore 60/100 (Good).
Why people swap this out
White rice primarily serves as a neutral base, absorbing flavors from accompanying dishes and providing bulk. Its soft texture and mild taste make it versatile. When substituting, consider how the alternative will affect the dish's overall texture and flavor profile. Some swaps offer more fiber and nutrients, while others are chosen for their low carbohydrate content. The key is to match the desired function, whether it's a fluffy side or a binder in a casserole, with the right substitute.
Top swaps
Ratio: 1:1
Best for: Cooking
Quinoa has a slightly firmer texture and a distinct, earthy flavor. It cooks faster than brown rice and is a complete protein. It works well as a side or mixed into dishes, but its texture is more granular than white rice. Rinse thoroughly before cooking.
Ratio: 1 cup riced cauliflower per 1 cup cooked white rice
Best for: Cooking
Riced cauliflower is a low-carb alternative. It has a very mild flavor and a soft, slightly crumbly texture when cooked. It will not absorb liquids as readily as rice and can release more moisture. Best for dishes where a very light, neutral base is desired.
Ratio: 1:1
Best for: Cooking
Brown rice offers a chewier texture and a nuttier flavor compared to white rice. It requires a longer cooking time and more water. It's a good source of fiber, which can add a different mouthfeel to your dish. Expect a slightly less delicate result.
By use case
cooking
For pilafs, stir-fries, or as a side dish, consider brown rice or quinoa for a similar texture and nutrient boost, or riced cauliflower for a low-carb option.
Frequently asked
Will the substitute change the cooking time?
Yes, cooking times vary. Brown rice takes longer, quinoa cooks similarly to white rice, and riced cauliflower cooks much faster, usually in minutes.
Will it taste the same?
No, each substitute has its own flavor. Brown rice is nutty, quinoa is earthy, and cauliflower is very mild. The overall dish flavor will be subtly altered.
Which substitute is best for meal prepping?
Brown rice and quinoa hold up well when prepped. Riced cauliflower can become watery if not stored properly or if overcooked when reheated.
Is any substitute cheaper than white rice?
Generally, white rice is one of the most economical options. Substitutes like quinoa or riced cauliflower tend to be more expensive per serving.
Can I use these substitutes in all white rice recipes?
Most savory dishes will adapt well. For very specific recipes where white rice's starchiness or delicate texture is crucial, results may vary significantly.
Other substitutes
Edited by Marcus Avery · Scores and ratios drawn from USDA FoodData Central via the FoodScore methodology.