How to cook rice
Information for rice in our free cooking ingredients collection.
Rice
Most typically viewed as a side dish in Western nations, rice is the main entree when the rest of the world sits down to eat, providing up to half the calories in a typical daily diet in many Asian countries. Rice is also a staple in Africa.
Most of the world’s rice is grown in Asia. The plant, which grows from 8 to 12 feet in height, can withstand a wide range of climate conditions, but it grows best in hot, humid areas. Branching stems from the plant produce flowers, which form the rice grains when fertilized. There are more than 8,000 varieties of rice.
Rice is commercially classified by its grain size:
Short-grain (round-grain) rice - Short-grain rice is round or oval and less than 1/5 inch long. It has a higher starch content that results in this rice being sticky after cooking. This kind of rice is also called pearl or glutenous rice (although there is no gluten in it).
Medium-grain rice - Medium-grain rice is up to 1/4 inch in length. It remains firm and light when cooked and retains more moisture than long-grain rice.
Long-grain rice - This rice is more than 1/4 inch in length. The grains are much longer than they are wide. They tend to remain separate when cooked and are drier than shorter-grain rice. Most rice grown in the United States is long-grain rice.
Each type of rice comes in both brown and white forms. Brown rice has only the tough, fibrous hull removed from the rice grain during processing. Because of this, it retains most of its nutrients, which include fiber (bran), potassium, phosphorus, and trace minerals. It also is chewier, has a stronger flavor, and takes longer to cook. Quick-cooking forms of brown rice, which have been partially cooked and then dried, are available.
White rice is the most popular form of rice. One reason is that the milling process, which removes the husk, bran, and germ, makes the rice cook more rapidly and extends its shelf life. Unfortunately, it’s also the least nutritious form of rice. In Western nations, rice is enriched, meaning nutrients such as iron, niacin, riboflavin, and thiamin are returned to the rice before it is sold to consumers. Parboiled rice has been processed to preserve some of the nutrients during milling.
Instant rice is white rice that has been milled, cooked, and then dehydrated. It takes about 5 minutes to cook, and its nutritional content is generally equivalent to that of white rice because most instant rice is enriched.
Specialty types of rice include arborio rice, which is round white rice used in Italian dishes, and aromatic rices. Generally, aromatic rices, sometimes referred to as perfumed rices, are long-grain types of rice and have a distinct flavor typically compared to that of popcorn or nuts. Basmati rice has a nut-like aroma and a rich, buttery flavor. It is widely used in Indian and Pakistani cuisine. Jasmine rice is cultivated primarily in Southeast Asia and has a soft texture. Glutenous, or sweet, rice has a high starch content and is used in Asian cooking to thicken sauces and make dumplings and for some types of desserts. Rice also can be milled into fine, powdery flour, which can be used in baked goods.
Store rice in an airtight container. Brown rice, which naturally contains oil, keeps for about 6 months, but it is subject to rancidity. Its shelf life can be extended, however, by storing it in the refrigerator in an airtight container. White rice can keep for up to a year. Cooked rice can be stored in the refrigerator for several days, but it will last for 6 to 8 months when kept in the freezer.
How to cook rice
Preparation varies according to the type of rice used. In general, however, rice is cooked by adding it to liquid (two parts water to one part rice) and then simmering it until the liquid is absorbed. Both brown rice and parboiled rice may require longer cooking times; brown rice may need to simmer for up to 40 minutes, for example.
Cooks differ about whether rice should be rinsed before cooking. Some believe that rinsing rice prevents stickiness. However, rinsing domestic rice can wash off nutrients added during processing. A quick tip: to prevent stickiness, don’t stir the rice while you are cooking it. Cooking rice in a vegetable, beef, or chicken stock is a low-fat, low-calorie way to add flavor to rice before serving. Rice flour is gluten free. It must be combined with higher gluten flours (such as wheat) in baked goods or they will not rise as desired.
Serving suggestions
Few grains are as versatile or well loved as rice. It can be served as a pilaf, which can be jazzed up by adding cut-up vegetables and seasonings. Rice can be added to soups, stuffings, and salads. In particular, it makes an excellent replacement for potatoes. Rice also serves as the base for vegetarian dishes. Used as the foundation for stir-fry dishes, it offers the perfect opportunity to make a grain the centerpiece of a meal, instead of having the usual, and less healthful, focus on meat, poultry, or seafood. Rice flour can be used to thicken sauces.
A note about prepared rice mixes: although popular, they’re often more expensive than plain rice and typically contain a significant amount of sodium. Rice is easy to cook on its own. Try adding your favorite herbs and seasonings; you can choose how much (if any) salt you use. It will likely taste just as good as or better than the boxed rice dishes, and it will almost always be healthier.
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