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How to Cook Rice

Article by: Allrecipes  |  Picture by: kreativekuisine
How to Cook Rice
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If rice can feed a large part of the world’s population, imagine what it can do for dinner at your place. There are now so many different varieties of rice available in the supermarket but you only need to know a few basic ratios of rice to water to cook rice perfectly.

If you don't have a rice cooker or a microwave rice maker, don't despair, perfect rice can still be yours!
 
 
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Different Rice Types
  • Long grain white rice is the most popular and versatile rice and you can use it for just about anything you would cook with rice.

  • Brown rice is more nutritious and has a nuttier taste as it still has the outer husk of the grain.

  • Medium grain white rice is especially good for creamed rice, rice puddings, rice soups and casseroles.

  • Arborio rice is a medium-grained, starchy and creamy rice perfect for Risotto, Paella, Dolmades and other Mediterranean dishes.

  • Glutinous rice (sticky rice) is used in Asian sticky rice dishes – sweet and savoury. It's a short-grained rice that is generally steamed, not boiled.

  • Jasmine Rice has a slight fragrance and slightly sticky texture but is perfect for fried rice, stir fries and just about any Thai or Asian dish.

  • Basmati rice is another fragrant long-grained rice traditionally used in Indian and Middle Eastern dishes and it is the lowest GI rice.

  • Wild rice is actually a grass seed and is not considered a "true" rice, although it's often found in rice blends and pilaf mixes.

    • It's good to rinse all rice before cooking and some types like Jasmine, Basmati and Arborio may benefit from soaking before cooking to remove extra starch.
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    To cook white rice (plain, jasmine or basmati rice) using the absorption method
    Rinse the rice in a strainer or colander then, for every 1 cup of rice add 1½ cups of water to a saucepan with a tight-fitting lid. Bring the water and rice to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't remove the lid.
    Reduce the heat to very low; the rice grains swell as they absorb the water. If the temperature is too high the bottom of the pot of rice can burn while the top rice is still undercooked.
    Cook for 10 minutes then remove the pot from the heat. Let the rice sit, covered, for an additional 10 minutes without lifting the lid.
    Finally, remove the lid and fluff the rice with a fork to separate the grains.
    You can serve the rice immediately, or put the lid back on to keep it warm till you need it..
    Chilling Rice
    To chill rice for a salad or fried rice, spread it out on a baking tray or any flat tray to cool quickly in the fridge.
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    To cook brown rice, wild rice and white rice by the rapid boil method Bring about a litre of water to the boil in a pot. Add one cup of rice and continue to boil, uncovered, for 10-15 minutes or until the rice is cooked to your liking. How do you know? Taste a grain or two and decide! Drain well, when ready.
    Article provided by:
    Allrecipes

    Reviews

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    • Comment: benroberts

      For me, this is the best way to cook rice,, nothing is thrown out when it's finished. I cooked my rice for twenty minutes but other wise the procedure didn't change, and it turned out fine.
      Posted: 13 Jul 2011

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