Wholegrain (or brown) basmati rice is just basmati rice with the bran layer still intact. This gives it a nutty flavour and chewy texture, and the bran is full of nutrients and natural fibre. Wholegrain basmati is delicious in all sorts of dishes, and can be used to bulk out salads, soups and casseroles as well as being served as a side dish.
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Brown or wholegrain rice can be used in place of any recipe that calls for white basmati rice when you're after grains with a little more chewiness and nutty flavour. Try it in Rachel Walker's Mackerel and brown rice kedgeree for a more substantial alternative to the British classic, or use it in Judy Joo's Bibimbap for an authentic Korean dish.
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