Cooking Tips for Various Types of Rice

Most people know the ratio of water to grain is 2 to 1 for cooking regular white rice. But cooking all rice in this manner will not bring out the best flavors and texture out of the various types of rice. When cooking rice what matters most is the length of the grain. There is long grain , medium and short grain rice which determines how and for what purpose the rice is cooked. Most types of rice have a brown and white version. Brown rice is simply rice that is not hulled and has its bran and germ and takes longer to cook than white rice.

As a general rule Long grain rice are light and fluffy and the grains stay separate and are therefore preferred as a side dish.

Medium grain rice tend to be creamy when cooked and are most suitable for dishes such as risotto and paella.

Short grain rice are what are known as sticky rice and are used for sushi and as an accompaniment to Chinese dishes.

Indian Basmati Rice and curry

Simple Cooking Tips for a More Perfect Rice

Cook rice in heavy pan with tight fitting lead

Do not open the lead to check if it is done.

Let it stand for 5 minutes away from the heat after cooking rice

Add salt for flavor

Try adding other liquids to the water such as wine or broth

Use a fork to fluff the rice after cooking to prevent it from being mushy

The following table shows how to best cook some of the most well known rice that is grown around the world.

Indian Basmati Rice

Red Rice

Various Types of Rice and How to Cook Them

Type of Rice 
Characteristics 
Ratio of Rice to Liquid  
Basic Cooking Method
 
LONG GRAIN BROWN RICE 
It is fluffy and stays seperate when cooked, is great for side dishes such as pilafs, rice salads, and for paella 
1:2 cups 
Simmer for 45 minutes 
 
MEDIUM GRAIN BROWN RICE
A bit stickier than long grain rice is perfect for stir frying and curries 
1:2 cups 
simmer for 50 minutes 
 
SHORT GRAIN BROWN RICE 
This is really sticky rice best for sushi
1:2 1/2 cups
simmer for 50 minutes
 
BASMATI (WHITE AND BROWN)
This is an aromatic long grain rice from India. It is hulled and aged for a year for full flavor
white 1: 13/4 cups brown 1:2 cups
basmati needs to be soaked and rinsed. White basmati is cooked for 15 minutes and let it sit for 5 minutes. Brown basmati is simmered for 45 minutes and let it sit for 5 minutes
 
JASMINE RICE (WHITE OR BROWN)
An aromatic long grain rice akin to basmati usually served with Thai food
white 1:13/4 cups brown 1:2 cups
simmer White rice for 15 minutes simmer brown rice for 45 minutes
 
WEHANI RICE
A tiny long grain rice known as baby basmati, just as falvorful as regular basmati, cooks fast
1:2 cups
simmer for 45 minutes
 
KALIJIRA RICE (WHITE)
Another minature long grain rice as aromatic as basmati. Also sometimes called baby basmati. This one cooks up really fast
1:1 1/2 cups
simmer for 12 minutes. Let it sit covered for 5 minutes
 
ARBORIO RICE
Usually a medium grain rice. It is creamy, soft and chewy. Perfect for risotto.
1: 3 or 4 cups
It is first toasted with butter or oil. Then liquid usually broth is slowly added and stirred constantly as it cooks to a rich creamy goodness
 
SUSHI RICE (WHITE)
Medium grain rice and it is very sticky and chewy
1:1 cups
Rinse and drain several times until water clears. Drain for 30 to 60 minutes. Measure 1:1 cups of rice and water and bring to a boil. Cook for 1 minute. Reduce heat to low and cook for 8 to 10 minutes. Reduce heat further and cook for another 10 minutes. Keep it covered at all times. remove from heat and let it sit for 10 minutes.
 
FORBIDDEN RICE
Black rice from China. Tastes nutty and turns purple when cooked
1:1 3/4 cups
simmer for 30 minutes and let it stand covered for 5 minutes
 
RED RICE
This is rice from Bhutan. It has a nutty taste and turns pink when cooked
1:1 1/2 cups
Bring to a rapid boil over high heat. cover, reduce heat and simmer for 20 minutes. let it sit covered for 5 minutes. fluff and serve
 
WILD RICE
Not real rice, they are seeds from aquatic grass,but are cooked and eaten as rice
1:3 cups
Wash with cold water and drain. Bring to a boil. Cover and simmer vigorously for 45 minutes. Becareful not to overcook. Drain and fluff with a fork.
 
WILD RICE BLEND
Made from a combination of long grain brown rice, sweet brown rice, Wehani, Japonica, and wild rice. A very attractive blend of rice most suitable for side dishes or soup.
1:3 cups
simmer for 35 minutes and let it stand for 10 minutes
 
* Add a Capsule * text * photo * video * links * news * rss * comments * poll * ebay * amazon * Settings * Summary Text * Group Title Category Food → Culinary Arts & Cook

Jasmine Rice

Red Rice From Buhtan

Wild Rice with Garlic and Onions

Comments 5 comments

ocbill profile image

ocbill 6 years ago from hopefully somewhere peaceful and nice

great info. I use brown rice, even brown basmati. tell me more on why rice has to be rinsed. I heard it takes out necessary nutrients.

thanks


lelanew55 profile image

lelanew55 6 years ago Author

Hello again ocbill. Rinsing removes surface starch and therefore should be done only when you want the rice to remain separate. Usually done when cooking basmati rice. But for most rice you shouldn't rinse. Thanks for reading this hub and I am glad you found it useful.


rugsforall profile image

rugsforall 5 years ago

Nice hub! I love Jasmine rice, it tastes so good and the smell is just very appetizing.


lelanew55 profile image

lelanew55 5 years ago Author

Thank you for the nice comment rugsforall. Yes Jasmine is delicious.


DDE profile image

DDE 3 years ago from Dubrovnik, Croatia

Rice is one of my favorite foods sometimes I try to cut down on my portions but have to include in my meals at least three times a week. Thanks for this Hub

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