Rice is a staple and there are a lot of ways to cook it. I'll run you through the different methods and include what you need for each. This may vary depending on the rice you use and your equipment, but it will give a good indication on how you can cook rice.
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Common types of rice
White Rice
White rice is the most commonly used type of rice. It's quick to cook, versatile, and can be paired with almost any dish. White rice has had the bran and germ removed, giving it a longer shelf life and a softer texture.
Best dishes. Perfect for stir-fries, pilafs, and as a side for flavorful curries. Its neutral flavor allows it to absorb the spices and sauces of the dish.
Brown Rice
Brown rice is a whole grain with the bran and germ intact, making it more nutritious than white rice. It has a slightly nutty flavor and chewy texture, making it perfect for grain bowls and hearty dishes.
Best dishes. Ideal for grain bowls, salads, and casseroles. Its chewy texture and nutty flavor complement hearty ingredients like roasted vegetables and legumes.
Basmati Rice
Basmati rice is known for its long, slender grains and aromatic fragrance. It's commonly used in Indian and Middle Eastern cuisine, offering a lower glycemic index, which makes it a great option for those watching their blood sugar levels.
Best dishes. Best used in Indian dishes like biryani, pilaf, and as a side for grilled meats. Its long grains stay separate and fluffy, making it perfect for dishes with rich sauces.
Jasmine Rice
Jasmine rice, with its fragrant aroma and soft, slightly sticky texture, is a staple in Southeast Asian cooking. It pairs beautifully with Thai curries and coconut-based dishes.
Best dishes. Pairs beautifully with Thai curries, coconut rice, and fried rice. The soft, sticky texture of jasmine rice absorbs the flavors of aromatic dishes.
Arborio Rice
Arborio rice is the go-to choice for risottos. Its high starch content results in a creamy texture, making it perfect for dishes that require a rich and luscious consistency.
Best dishes. The creamy texture of Arborio rice makes it the perfect choice for risottos and rice puddings. It absorbs flavors while maintaining a tender bite.
Wild Rice
Wild rice, technically a grass, has a nutty flavor and chewy texture. It's rich in antioxidants and makes a great addition to salads, stuffings, and as a base for roasted vegetables.
Best dishes. Nutty and chewy, wild rice is great for stuffings, salads, and as a base for roasted vegetables. Its unique flavor and texture add depth to any dish.
Sushi Rice
Sushi rice is a short-grain rice that becomes sticky when cooked, making it ideal for sushi rolls and other Japanese dishes where rice needs to hold its shape.
Best dishes. Essential for sushi rolls, poke bowls, and onigiri. Its sticky texture allows it to hold its shape, making it the perfect foundation for these dishes.
Black Rice
Black rice, also known as forbidden rice, is rich in antioxidants and has a striking dark color. Its slightly sweet and nutty flavor makes it a great choice for exotic desserts or visually striking side dishes.
Best dishes. Adds a dramatic visual element to exotic desserts, grain bowls, and striking side dishes. Its slightly sweet flavor pairs well with both sweet and savory ingredients.
Stovetop method
Equipment
- Pot with lid
Ingredients
- 1 part rice (e.g. 1 cup)
- 1-2 parts water/liquid (depending on type)
- pinch salt (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rice, water, and salt in the pot.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff with a fork and serve.
Rice cooker method
Equipment
- Rice cooker
- (or multi-cooker)
Ingredients
- 1 part rice (e.g. 1 cup rice)
- 1.5 parts water/liquid (or per rice cooker instructions)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Add the rice and water to the rice cooker.
- Close the lid and start the cooker.
- The cooker will automatically switch to 'keep warm' once the rice is done, which usually takes about 20-25 minutes.
- Let the rice sit for an additional 5-10 minutes before fluffing with a fork and serving.
Instant pot/pressure cooker method
Equipment
- Instant pot ( or pressure cooker )
Ingredients
- 1 part rice (e.g. 1 cup)
- 1 part water/liquid (e.g. 1 cup)
- pinch salt (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Add the rice, water, and salt to the Instant Pot.
- Seal the lid and set the valve to the sealing position.
- Cook on high pressure for 3 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Fluff with a fork and serve.
Microwave method
Equipment
- microwave safe bowl with lid
Ingredients
- 1 part rice (e.g. 1 cup)
- 1-2 parts water/liquid (depending on type)
- pinch salt (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rice, water, and salt in the microwave-safe bowl.
- Cover and microwave on high for 10 minutes.
- Stir, cover again, and microwave on medium power for another 10-15 minutes.
- Let it sit, covered, for 5 minutes before fluffing with a fork and serving.
Baked Rice method
Equipment
- oven-safe dish with lid or foil
Ingredients
- 1 part rice (e.g. 1 cup)
- 1.5 parts boiling water (e.g. 1.5 cups)
- pinch salt (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Rinse the rice under cold water until the water runs clear.
- Add the rice to the oven-safe dish.
- Pour the boiling water and salt over the rice.
- Cover tightly with a lid or foil.
- Bake for 25-30 minutes.
- Let it sit, covered, for 5 minutes before fluffing with a fork and serving.
FAQs
To prevent rice from becoming mushy, use the correct water-to-rice ratio, avoid overcooking, and let it sit covered for a few minutes after cooking to absorb any remaining moisture.
Yes, rinsing rice before cooking removes excess starch, which helps prevent the grains from becoming sticky and clumping together.
It's generally not recommended to cook different types of rice together because they have varying cooking times and water absorption rates, which can result in unevenly cooked rice.
To reheat leftover rice without it drying out, add a splash of water and cover it with a damp paper towel or a microwave-safe lid, then microwave or steam until heated through.
Yes, cooking rice with chicken stock instead of water adds extra flavor and richness to the dish. Try my homemade chicken stock.
Store cooked rice in an airtight container in the refrigerator for up to 4-6 days, or freeze it for longer storage.
Yes, you can add seasoning such as salt, spices, herbs, or even a bouillon cube to the cooking water to infuse the rice with flavor.
Rice can be dry and undercooked if not enough water was used, if the lid was removed too often during cooking, or if the heat was too low.
To make rice more fluffy, let it rest covered for a few minutes after cooking, then fluff it gently with a fork to separate the grains.
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I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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