Know your sticky rice from your jasmine rice.
And there are almost as many different types of rice as there are ways to eat it.
Still, every rice shares similarities.All rice is brown to begin with.
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The shorter the rice, the stickier it will be.
It also helps remove excess starch, to help achieve a fluffy texture.
Once the water rinsing the rice runs clear, (not cloudy) go ahead and start cooking.
Once your rice is clean, its time to cook!
For a little less guesswork, considerbuying a rice cooker.
It eliminates a lot of uncertaintyjust set it and forget it, Lundberg says.
She also likes Zojirushi rice cookers, which use technology to sense moisture and adjust for human error.
Main Rice Types
Before we delve into specifics, lets discuss the main rice types.
Due to its shape, short-grain rice tends to clump together when cooked.
Short-grain rice also contains more starch than long-grain varieties.
Common examples of short-grain rice are sushi rice and Arborio rice.
Use this bang out of rice to make sushi, rice pudding, and rice balls.
Common examples of medium-grain rice are bomba rice and Arborio rice.
Use this pop in of rice to make paella andrisotto.
Its beloved for being light and fluffy, and doesnt clump together.
Common examples of long-grain rice are basmati rice and jasmine rice.
Note that each of the below falls into the short-grain, medium-grain, or long-grain rice category.
Bring to a boil.
Stir once, cover, and reduce heat to a simmer for 18 minutes.
Remove from the heat and keep the lid on to steam for five minutes.
Bring to a boil, stir, and cover.
Reduce the heat to a simmer and cook for 50 minutes.
Remove from heat, and keep the lid on to steam for five additional minutes.
Fluff with a fork, and serve.
For white jasmine rice, youll want a 1:1.5 rice to water ratio.
Remove from the heat, keeping the lid on.
Let the cooked rice rest for 10 minutes.
Fluff with a fork, and serve.
It can also beadded to soups, and more.
Brown rice still has that bran intact, so you need more water and more time to cook it.
Do not lift the lid.
Then, let the rice continue to steam for 10 minutes, fluff with a fork, and serve.
Leftover brown rice can be used infried rice, or to create a healthyChicken and Avocado Rice Bowlwithproteinandveggies.
Its really beautiful and naturally black, not dyed, says Lundberg.
Its a rich source of vitamins andfiber, plusantioxidants.
Allow the rice to steam for 10 minutes without lifting the lid.
Fluff with a fork, and serve.
Though its known for being sticky, its not the same as glutinous rice.
Drain the rice, and return it to the pot with fresh water.
A 1:1 ratio is ideal for short-grain rice, like sushi rice.
Bring it to a boil and immediately lower the heat to a simmer.
Cover tightly and cook for 10 minutes.
Remove from heat and let it steam with the lid on for 10 more minutes.
Ever wonder how sushi rice sticks together so perfectly?
Once cooked, the very starchy rice is typically combined withrice vinegar, sugar, and salt.
When the rice has cooled and the liquid is absorbed, its even easier to mold.
Let the rice rest for five minutes and fluff.
Arborio Rice
Arborio rice is an Italian short-grain white rice typically used inrisotto.
To cook Arborio rice, bring two cups of lightly salted water to a boil.
Add a pat of butter orolive oil, if desired.
Stir in Arborio rice, and cover and cook on low heat for 20 minutes.
Keep stirring to ensure the liquid is absorbed.
Because of its stickiness and creaminess, Arborio rice also works well in rice pudding.
Sticky Rice
Also called glutinous rice,sticky riceis known for being, well, sticky.
Its a southeast Asian staple, and can be eaten along with savory, spicy, and sweet dishes.
Start by soaking your sticky rice for at least six hours, or up to 24 hours.
Then, pour off the excess water.
Add rice in a thin layer, and cover, allowing it to steam for 30 minutes.
Let the rice rest and serve immediately.
This steaming method can also work for other types of short-grain rice for a stickier texture.
Cover with a tight-fitting lid and reduce to a simmer.
Cook for 45 minutes without lifting the lid.
Let the rice steam for 10 minutes.
Fluff with a fork, and serve.
The texture of wild rice is really a personal preference.
For a chewier texture, cook it for less than 45 minutes.
If you prefer a tender, fluffier texture, cook the rice for 46 minutes or more.
It can be a weeknight staple, and comes in many varieties, including white and brown.
Typically, the package instructions are most accurate for how long this semi-cooked rice needs to reheat and cook.
Doing so will remove any dirt, dust, or debris from the grains.
When you choose to use a rice blend is completely up to you.
Rice blends work best inpilafs, casseroles, and other rice side dishes.
Since white rice is missing those outer layers, it is softer than brown rice and cooks more quickly.
White rice is also high in carbohydrates, and offers littlefiberand protein.
Lastly, white rice has a high glycemic index, which means eating it can cause unhealthyblood sugar spikes.
