Rice 101
Short-grain rice – short, fat grains, more starchy and moist than medium- and long-grained varieties. Great for sushi.
Medium-grain rice – a little shorter than long-grain rice, more moist and tends to clump together when cooked. Great for savory dishes.
Long-grain rice – (brown and white) grains stay dry and separate when cooked.
Basmati rice – has extra-long grains and a nutty flavor. It comes in white and brown; grains stay dry and separate when cooked.
Jasmine rice - a tender rice with a delicate aroma and flavor; very popular in Vietnamese and Thai cuisine.
Arborio or Carnaroli rice – a starchy, short-grain creamy rice used in risottos.
Easy cook rice or parboiled rice – a popular brand is Uncle Ben’s; polished grains are partially boiled so that they cook quickly. They stay fluffy and separate when cooked but usually have much less flavor than other rice.
Wild Rice – not really rice, but a marsh grass. The grains are long and black and have a nutty flavor; usually mixed and packaged with other varieties of rice.
Storing Rice. Rice should be stored in a cool, dry place and will keep for up to three years. I like to store bags of rice in the freezer to make sure pests don’t get to them.
Cooking Rice. One way to make perfect rice every time is to invest in a good rice cooker like Zojirushi. But you can make perfectly good rice using a saucepan with a snug fitting lid, if you’re willing to keep a close watch on it. See cooking class: Perfect Rice. It’s a good idea to rinse the rice before cooking…. My great aunt once gave me a method that she swore was foolproof. Measure rice into the sauce pan (1-1/2 cups for four servings). Add enough water to cover the rice by about one inch. Add 1/2 tsp salt to the water. Bring the water up to a boil and boil until the water has evaporated to the level of the rice. Turn the heat down as low as it will go and put a lid on the rice. Cook over low heat for 15 to 20 minutes.
|
| |
