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Step 1
Open yourself up the diverse types of rice. We're accustomed to simple white, brown or wild rice, placing hasty adjectives in front of the grain (wild rice, to be sure, isn't rice at all, but grass seed). Arborio is a polished white kernel often used for risotto. Lundberg royal is an aromatic long-grain rice best served with meat and fish dishes. Wehani, an aromatic California long-grain hybrid that turns russet when cooked, is a good side, but does extremely well as a rice salad.
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Step 2
Understand the cooking methods. It's more or less the same process, but with varying time intervals. You may want an quick, easy rice, like basmati. If you're making sushi, though, you'll find that sushi rice--a white grain slightly shorter than arborio--has to be soaked overnight before simmering for 20 minutes. Most rices need to be rinsed before they're cooked. This is easily done in a ricer, but if you don't have one, used a fine-mesh sieve.
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Step 3
Pair the rice with the kind of meal you're making. As mentioned, Lundberg royal is good with meats. Black rice is best served as a bed for fish. Brown rice is perfect for casseroles and pilafs. Others are best with more specific instruction, like adding basmati to saffron, curries or other Indian flavors.
Comments
Anonymous said
on 2/2/2006 You can add flavor to long grain or brown rice by sauting in a little butter before adding the liquid. It adds a toasted and nutty flavor that can perk up bland rice.
Anonymous said
on 2/1/2006 30-60 minutes is the usual soaking time in Japan, not overnight.