You’ve seen rice in the store. You’ve noticed different kinds and brands. But, what is the distinction between all these different kinds of rice and how do you cook them? Hint, you CAN use an Instant Pot. Next time you’re at the grocery store, take a look around and you will notice all these kinds of grains. Now, it’s up to you to utilize them for different needs.
1. White rice
Wait, there is more than one kind of white rice? That is exactly what we thought when we first started paying more attention at the store. Why yes, there is! So what are the variations, how are they used and are they cooked differently? (there are more, but these seem to be most commonly used types for basic cooking.) For Instant Pot, use the rice to water ratio below and place it on the rice setting. Let it release naturally.
Arborio Rice
Traditionally grown in Italy, this short-grain can also be cultivated in the United States. Because it retains its natural starch during the milling process, the starch is released slowly during the cooking process, creating a creamy texture traditional used in risotto dishes.
How to cook: Typically, you use this type for risotto (we’ll get to that in future recipes). But if you want to make this in everyday cooking, for 1 cup of rice, use 1 1/4 cup of water and 1/2 tsp salt. Let the water and salt come to a boil, then add the rice and stir. Let that come to a boil, lower the heat to low and cover. Let cook for 15 minutes.
Basmati Rice
This long-grain version is traditionally grown in India or Pakistan, but many domestic versions are also available. It has a fragrant aroma and the grains remain separated in the cooking process granting sauces to envelop each piece individually. It is used in dishes such as curry, pilaf, stews and soups.
How to cook: For 1 cup of rice, use 1 1/2 cups of water and 1/2 tsp salt. Add the water, salt and rice, cover and put on medium heat. When the water comes to a boil, uncover and stir occasionally. When the grains have changed color to opaque white (about 10 min.), strain the rice and add back to the pot. Cover it and set aside for 5-7 minutes.
Jasmine Rice
With a floral aroma and sweet flavor, this long-grain rice has a soft and sticky texture perfect to scoop up with chopsticks. Grown in Thailand, Cambodia, Vietnam and Laos, it’s perfect for saffron rice, coconut rice or rice puddings.
How to cook: For 1 cup of rice, use 1 1/2 cups of water and 1/2 tsp salt. Bring the water to a boil, add the rice and stir. For savory dishes, you can add 1 tbsp of olive oil. Bring to a boil, lower to low heat and cover. Cook for 15 minutes.
Sushi Rice
This short-grain has a higher starch content and is sticky when cooked. Grown in Japan, it is used for traditional sushi rolls, Nigiri and Maki.
How to cook: There is a lot of starch in this rice, so you will want to rinse it thoroughly 1-2 times. For 1 cup of rice, you’ll need 1 cup of water. Bring it to a boil, then cover and move the heat to low for 10 minutes. Let the rice cool. In a separate pot, add 1/2 cup rice wine vinegar, 1/4 cup sugar, and 1 tsp. salt. Warm it on low until the salt and sugar are dissolved (do not boil). In a plastic or wood bowl, add the rice. Add the vinegar mixture and mix. You’re ready to make sushi!
2. Brown, Red and Black Rice
There are numerous varieties of rice other than white. Some of these are great on their own or delicious mixed with different grains.
Black Rice
Also known as “forbidden rice,” this medium grain has a sweet and nutty flavor and is also gluten-free. It has high levels of antioxidants and great nutritional value. Once kept only for a Chinese emperor to ensure his well-being and endurance, it was forbidden to anyone else, thus the name. It’s good in soups, stews and paired with vegetables for a nutritious side dish.
How to cook: Rinse 1 cup of rice in cold water, strain then place in a bowl with water covering it. Store in fridge overnight (this lessens cooking time). Drain the rice and add to a pot with 2 cups of water and 1/2 tsp salt. Bring to a boil, lower the heat to low and cover. Cook for 30 minutes.
Brown Rice
We know you’re ready to ask this question. Is brown rice better for you than white? Technically, they are the same grain, just processed differently. Since the bran is left on brown, hence the color, it indeed has more nutrients.
How to cook: For 1 cup of rice, use 2 cups of water and 1/2 tsp salt. Bring water, rice and salt to a boil, lower the heat to low and cover. Cook for 40-45 minutes. Take off the heat and let sit covered for another 5 minutes.
Red Rice
The three most common kinds of red rice include West African, Himalayan red (or Bhutanese) and Thai red. It has a similar texture to brown rice, but more of a nutty flavor than other varieties.
How to cook: For 1 cup of rice, use 2½ cups of water and 1/2 tsp salt. Bring water, rice and salt to a boil, lower the heat to low and cover. Cook for 30-40 minutes until tender.
Wild Rice
This type is mainly grown in North America from Canada to the Gulf shores in Florida. It has an earthy, nutty flavor, sometimes buttery. It has a higher level of protein in comparison to others. It can be eaten by itself or mixed with other kinds of rice to create a pilaf.
How to cook: Unlike other varieties, wild rice does not absorb all its liquid. Rinse your rice then place in a pot, add water and 1/2 tsp salt. (ratio doesn’t matter, but have enough water to cover the rice by an inch). Bring to a boil, lower the heat to low and cover. Cook for 45 minutes to an hour. The rice should be chewy and tender, and some of the grains should burst open.
Pop Culture Obsession
Sometimes the best part of cooking is the entertainment. Try these on for size.
Listen to: “Best Part” by H.E.R.
Watch: How to Marry a Millionaire
Hey Loc, how much money you got? (Marilyn Monroe)
-How to Marry a Millionaire
I got a quarter. (Betty Grable)
Great. Pick up lunch on your way over. (Marilyn Monroe)
Ok, how many? (Betty Grable)
Three. (Marilyn Monroe)
Ok, I’ll be there in 15 minutes. (Betty Grable)
Well that’s a big contribution to a million dollar proposition. One whole quarter. (Lauren Bacall)
Maybe, but she’s awfully clever with a quarter! (Marilyn Monroe)
Easy Basil Pesto
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