Let’s Make…Rice
Rice may be the most important crop on Earth. It is a food staple of over half the world’s population, with over 40,000 varieties and endless meal possibilities from stir fries, soups, sushi, simple side dishes to even desserts.
But you know? Cooking it is intimidating for a lot of people. “I can never cook it right,” I’ve heard many people say. “I always mess it up.”
Well it doesn’t have to be scary. Rice is extremely easy to make and it doesn’t require a fancy rice cooker. Let’s cook some together. But first, some basics.
Pictured above: basmati rice; wild rice; sushi rice.
Types of Rice
As said previously, there are at least 40,000 varieties of rice floating around the world right now. Long grain, short grain, sticky, wild…each has a distinct taste and are used for different purposes.
The three most common rices that I keep in my pantry are basmati or jasmine rice, wild rice, and sushi rice.
Basmati rice is often used in Indian cooking and these grains will keep mostly separate when cooked (meaning it will not be sticky).
Similar to Basmati, Jasmine rice can also be long-grain, but tends to be a little stickier which makes it perfect for Chinese, Japanese, and Thai cuisines.
Wild rice is a long-grain rice that takes a little longer to cook and has a toothier, denser quality to it. I primarily use this one in soups, like my slow cooker chicken and wild rice soup.
Sushi rice is a denser, short-grain rice and is very sticky, which makes it great for - surprise! - sushi. But it’s also a good option for stir fries and some Asian dishes.
While these types of rice are all quite different when cooked and can be used for different purposes. The timing especially can vary depending on what type of rice your are making, but the process for each is essentially the same.
When in doubt, consult the packaging. It will detail how much water, rice, and how much time you need to cook it and if you follow those directions, you’ll be fine.
But let’s review the cooking process and making some rice!
Let’s Cook!
Gather your ingredients and equipment, which should include:
A) Rice (I’m using Basmati)
B) A sauce pan with a tight-fitting lid
C) Water
D) Salt*
E) Oil*
F) A fine-mesh strainer**
G) (not pictured) - a plastic or wooden spoon or a sturdy spatula
* These ingredients may not be necessary depending on what type of rice you are cooking. For instance, the sushi rice I use doesn’t call for either oil or salt. When in doubt, consult the packaging.
** A fine-mesh strainer can be used for any type of rice to rinse off extra starch. This can help prevent the rice from boiling over during the cooking process. To do this, take the dry measured rice and place it in the strainer. Rinse under cold water until the water coming through the strainer comes out clear, instead of cloudy. NEVER, EVER rinse your rice after it is cooked. It will become waterlogged and that is not, as chef Alton Brown says, “good eats.”
2. Put the water in the saucepan and heat on high until it reaches a rolling boil. Typically, basmati or jasmine rice takes on a 2:1 ratio (2 cups of water for 1 cup of rice) but again, consult the packaging because every rice is a little different.
3. Add the rice, then add a large pinch of the salt and about a teaspoon of the oil (if using).
4. Stir once with a spoon or spatula to make sure the rice isn’t sticking to the bottom of the pan.
5. Cover the pan and immediately turn the heat to low.
6. Set a timer according to the cooking directions (mine called for 20 minutes).
7. This is the most important step. WALK AWAY.
DO NOT LIFT THE LID.
DO NOT STIR THE RICE.
DO NOT PASS GO. DO NOT COLLECT $200.
LEAVE. THE RICE. ALONE!
This is the step most people don’t get right. They want to check the rice and make sure it’s okay. They want to make sure they’re doing it right.
The rice is fine. Trust me. If you lift the lid at all, you are allowing steam and water to escape that is supposed to be absorbed by the rice.
8. Once the timer goes off, turn the heat off the stove and remove the rice from the heat (put in on a back burner if you’re not quite ready to use it). Lift the lid, and voila! Perfectly cooked rice, no special equipment required.
Fluff the rice with a fork and you’re ready to serve!
Flavors, Additions, and Substitutions
Rice is so versatile that it can be paired with almost any cuisine.
Add butter and toasted almonds to cooked rice for a sweet, savory dish.
Add a teaspoon or two of dried basil, a dash of onion powder, and garlic powder when you add the salt to the rice before cooking. This side goes great with baked salmon.
Substitute the water with chicken stock for even more added flavor.
Add some lime juice, lime zest, and some cilantro to cooked rice for a Mexican flare. Pairs perfectly with tacos!
The possibilities are endless! Happy cooking!
