Tricks to Cooking Rice

Cook rice in broth or with spices for added flavor.

Rice is a nutritious grain that is inexpensive and versatile. There are many different kinds of rice, including white rice, brown rice and wild rice, and each is sold by the size of the rice grain. Long grain rice is the most commonly eaten rice in the United States. Asian cuisines use more medium and short grain rice, which are stickier than long grain and work better for eating with chopsticks or using in sushi. Converted rice has been partially cooked before processing to create a fluffier and quicker cooking rice.

Cooking Long Grain White Rice

Cook rice in a pan capable of holding at least three times the initial volume of rice. If you are cooking 1 cup of raw rice, use a pot with at least a 3 cup capacity. Add twice as much water as rice and bring to a boil. Add a small amount of oil or butter to prevent foaming and boil over. Once boiling, stir to separate the grains, reduce the heat to low and cover the pot. Cook rice for 15 to 20 minutes without further stirring. The water should all be absorbed; if water remains and rice is done, remove the lid and cook until the water is absorbed. Fluff with a fork when done.

Brown Rice

Brown rice takes longer to cook, approximately 45 minutes, but you can cook a large batch and refrigerate or freeze some for later use. Cook it the same way you cook white rice. Avoid the temptation to check it early; keep the lid closed until the cooking time is finished.

Reheating Rice

Reheat brown or white rice in the microwave, adding 2 tbsp. of water for each cup of cooked rice. Cover with plastic wrap and heat on high for one minute per cup of rice.

You can also reheat rice on the stove top for approximately five minutes, again adding 2 tbsp. of water per cup of rice, or place the rice in a strainer and steam over boiling water to reheat it.

Fried Rice

Recipes for fried rice begin with cooked rice. This is a good way to use up leftovers of either brown or white rice along with leftover meats and vegetables. Stir fry minced cooked meat and vegetables in 2 tbsp. of oil until vegetables are just tender and meat is heated through. Add 4 cups of cooked rice and 2 tbsp. of soy sauce. Stir fry until the rice is hot.

References

• University of Nebraska; Now, You're Cooking with Brown Rice; Alice Henneman
• Utah State University Cooperative Extension; Rice: the Healthy Budget Stretcher; Adrie Roberts

Resources

• University of Nebraska Extension; All You Need to Know About Cooking Rice; November 2010