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How to Cook Your Rice Perfectly Every Time

Updated on November 2, 2012
Assorted types of rice
Assorted types of rice | Source

The Rices Have It!

There really is not any secret to cooking rice. There are just a few basic things to remember and your rice will be wonderful every time. Never stir rice while it is cooking, as it distributes the starch on the grain surface and will make it clump together. Don’t use too much water, and don’t overcook. Then rice will become sticky instead of fluffy. If rice is tough, it wasn’t cooked long enough. White and long-grained rice cook a little faster than brown rice and short grained rice. Your glutinous Japanese rice and arborio are not the same: they are supposed to stick together.

I prefer brown rice, as it tends to stick with you better. Also, it will do you well to sauté the rice with a bit of oil prior to adding water in a pot with a tight lid. The rice will come out nicely separated without any gumminess. White rice has no nutritional value at all, it is just a filler, so keep that in mind.

Source

Cooking Techniques

Now, the water issue. The general rule of thumb with white rice, is a cup of rice to two cups of water. A fluid measuring cup is different than dry measure, so be sure to use both kinds for your rice. Brown rice will use between 1 ¾ to 2 cups of water per cup of rice, and will take 40-45 minutes to cook. I usually measure out between the two water measures.

Put in just a pinch of salt, if you wish, then cover the pot and heat. When steam starts to come from under the lid, take the pan off heat for 5 minutes. Then cook on your lowest heat setting for 25 more minutes. Once steaming begins, don’t lift the lid until the rice is finished, as it will disturb the steaming process. Allow the rice to cool in the pot for 10 minutes, lift the lid, and then stir and serve.

Ideas for Using Rice

Broccoli and Mushrooms with Brown Rice

First sauté several mushrooms for a minute or so and set aside. Saute large chopped onion in a little canola oil. Add 3 cups chopped broccoli and sauté a few more minutes. Then add a clove of crushed or minced garlic, 2 cups cooked brown rice, the sautéed mushrooms, and ½ cup grated cheese. In another bowl, beat 4 eggs, add ½ cup milk, and a pinch each of black pepper and nutmeg. Stir into your rice mixture, then cover with another ½ cup shredded cheese or cheese slices of your liking. Pour into 2-quart casserole dish, cover and bake at 350 degrees F until cheese topping has melted.

Mushroom and Wild Rice Casserole

Wash a cup of wild rice and cook for 15 minutes in boiling water. Brown a cup of sliced mushrooms in butter. Make a white sauce (1 cup milk or a bit more, if needed, 2 tablespoons cornstarch, and ¼ cup butter). Drain rice and pour into greased casserole dish. Pour mushrooms on top and white sauce over everything. Sprinkle salt and pepper atop that. Bake at 350 degrees F for 15 or 20 minutes. For those of you not wheat intolerant, sprinkle on bread crumbs before baking.

Cook wild or brown rice, then toss with sliced mushrooms and snow pea pods that have been sautéed in a little butter.

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    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      I cook it pretty frequently, too, and it sure works for me.

    • gamby79 profile image

      gamby79 4 years ago

      Very informative and useful hub. Must have my son read this too as he cooks rice every single day! Thanks again for a great article!!

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      I trhink it would be great. I love international recipes.

    • Mama Kim 8 profile image

      Sasha Kim 4 years ago

      I really should write more Korean recipes... I am just not confidant enough with korean cooking to write my own recipes... yet. I am making effort though and practicing ^_^ Thank you for the request ^_^

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Thanks, Mama Kim. Do include lots of Korean recipes in your hubs!

    • Mama Kim 8 profile image

      Sasha Kim 4 years ago

      Wonderful hub! Being married to a Korean I tend to make rice a LOT! ^_^ Usually calrose. A steamer or rice-cooker are my friend ^_^ Voting this up and useful.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Brenda, that's a good point on the white rice. I never thought of that. I like rice, too, and use it as a filler in a lot of things, too.

    • Hyphenbird profile image

      Brenda Barnes 4 years ago from America-Broken But Still Beautiful

      Rice is great food. We have it often and it can be made so many ways. Like Jackie, I have made it with pintos before and that is delicious. I make a vegan dirty rice and put colorful veggies with it. Everyone loves that.

      Even though white rice does not have some of the benefits of brown or wild rice, it does provide calories for energy, iron, calcium, folate, potassium and other minerals. I use it for my dirty rice. The heavier rices just don't work as well.

      Thanks for making me want rice! lol. Have a great day.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Hey, kashmir! Thanks again and glad to have you along at the lake.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Ah, yes, ACMinus! See how well this works for you, and you will be eating more of those good grains.

    • kashmir56 profile image

      Thomas Silvia 4 years ago from Massachusetts

      Great hub so useful and informative thanks for sharing this !

      Vote up and more !

    • ACMinus profile image

      Angela Chamberlain- 4 years ago from Vermont

      Thank you! I stir - but will cease immediately. Fluffy rice, here I come!

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      precy anza, I was wondering why I hadn't seen you, but I am glad that everything is all right and you are well. I know what you mean about getting behind. The more people we follow, the more we read.

    • precy anza profile image

      precy anza 4 years ago from USA

      Hello there ^-^' Recipe's huh! With that, maybe I could hub some for Christmas :) I'm glad to be back too, had no time to hub this past weeks as I got some extra work at night. :) Lol. Now I'm a little behind. :)

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Hey, Eddy! If nothing else, I enjoy simple food.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Temperamental is right, shiningirisheyes. The important thing is that we will prevail.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Martin., egads! Just the taste?

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      precy anza! It is so good to see you! Are you going to do something with any of your old family recipes? I would love to bring the Philippines inside my kitchen.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Hey, Deepak! Thanks for the kind words. It is nice to meet you.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      I enjoy rice, too, Jackie. I've never tried pintos, but it sure entices me. Thanks for all the sharing.

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      A very useful hub and thanks for sharing.

      Eddy.

    • shiningirisheyes profile image

      Shining Irish Eyes 4 years ago from Upstate, New York

      Great job choosing a dish that can be so temperamental. Although I also use a rise steamer.

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Ironic: I live in SF. I have gone from a world of rice to jasmine (only) via my new wife. It doesn't matter as my taste is leaving.

    • precy anza profile image

      precy anza 4 years ago from USA

      Good evening! :) I love rice! ^-^' I had tried a day without it but failed, can't live without rice :) Had some time cooking rice with charcoals and woods but thankful rice cooker was invented. I could just leave it and do my things and let the rice cook by itself. :) Voted up and shared!

    • Deepak Chaturvedi profile image

      Deepak Chaturvedi 4 years ago from New Delhi, India

      Good!Helpful tool and informative too.Thanks to share.

    • Jackie Lynnley profile image

      Jackie Lynnley 4 years ago from The Beautiful South

      This is great and I love rice. I even serve it with pintos sometimes, it goes with so many things! Up and sharing.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Thanks, Billy. I wouldn't know a rice cooker if it fell on me.

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      We have a rice steamer that works great! I also prefer brown rice and we eat a lot of it. Very practical and useful hub, Deb! Good job!

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