From short-grain to sushi, here’s your go-to guide for cooking rice.
Rice is that dish that’s always interesting, versatile, delicious and healthy.
You can enjoy it for brekkie, lunch, dinner and even dessert! And it’s available in several varieties.
From brown to white, long to short-grain, each type of rice requires different cooking time.
However, this basic formula to prepare rice on a stove will ensure that you have perfectly cooked grains every single time.
Begin by choosing the type of liquid you wish to cook the rice in.
Yes, water is the most obvious choice but did you know broth and coconut milk are equally good substitutes?
The general rule of thumb is to add 2:1 ratio of liquid to grain i.e. for each cup of rice, you need to add 2 cups of stock or water.
We recommend adding ¼ teaspoon kosher salt to each cup of rice to enhance its flavour. Bring the pot to boil, cover and simmer. Check a grain of rice to ensure its completely cooked. Remove from the heat and allow to steam for 10 minutes before fluffing with a fork. The rice should be cooked thoroughly but also have a little bit of a bite.
From here, you can transform it into a nourishing rice bowl or fried rice.
Cooking Arborio Rice
Carnaroli and arborio rice are two varieties of the Italian medium-grained rice that’s used to make risottos.
Since these kinds of rice are starchier, cooking them requires a few additional steps.
To prepare a simple risotto, saute finely chopped onions in a few tablespoons of melted butter till they’re golden in colour. Add the rice and stir until they smell nutty and are lightly toasted. Add a cup of broth periodically until the rice has completely absorbed the liquid. Continue to add 3-4 cups of broth until the rice is tender and creamy. Season with pepper and salt. Sprinkle a generous amount of Parmesan cheese before serving.
Cooking Sushi Rice
This Japanese short-grain rice is known for its sticky texture and makes excellent sushi.
To make sushi, boil 1 ½ cups rice, cover, simmer and cook for another 20 minutes. Season with kosher salt, sugar and rice vinegar.
Cooking Black Rice
The most popular varieties of whole-grain black rice are black pearl rice and black japonica rice as they’re nutty, heartier and packed with nutrients.
Since they’re so heartier, they require more time to cook, a cup of black rice takes 30-40 minutes to cook.
Elevate your basic rice with some roasted garlic and broccoli, with a dressing of red-wine vinegar and Dijon mustard.
Cooking Basmati Rice
Soft and fluffy, it’s extremely popular in South Asian cuisines.
It only takes 20 minutes to cook and is versatile — serve it with poultry, seafood, fish or make a delicious pulao.
To turn basic rice into a pilaf, mince a yellow onion and saute it in a teaspoon of oil. Add 1 ½ cups of rice and stir until translucent. Season with salt and pepper and add 2 ½ cups of water. Cook for 15 minutes.
Cooking Jasmine Rice
It’s fragrant, sweet and delicate.
Saute it with shallots and lemongrass in oil for a few minutes and adding a mix of chicken stock and water. Bring to a boil and cook for 15 minutes.
Cooking Brown Rice
When cooking short-grain brown rice, add 1 ½ cups of water to a cup of rice. For long-grain rice, add 1 ¼ cup water to a cup of rice. Cook for 30 minutes or until tender.
Cooking White Rice
This basic recipe is perfect to cook long-grain white rice.
Boil 1 ½ cups of water to a boil. Add salt and rice. Reduce the heat and let it simmer for 15-20 minutes. Steam, covered for another 10 minutes.