From fragrant pilafs to creamy risottos, rice is foundation of countless dishes. Because not all grains cook the same, it is essential to select the right rice - and cooking technique - for the dish you are making.
Types of Rice
American long-grain : All-purpose rice; cook by hot water method. White rice takes 15 minutes; brown, 30-35 minutes.
Arborio : Italian short-grain; has creamy texture and nutty bite. Cook by risotto method , 15-20 minutes.
Basmati : Aromatic, for use in pilafs and Indian dishes; soak (see step 1 ) before cooking by absorption method, 15 minutes.
Easy-Cook : Processed so the grains stay separate; follow packet instructions, 10-12 minutes.
Japanese : Short-grain white rice that is plump, glossy and sticky for cooking .
Pudding : Short-grain that is very soft when cooked; white rice takes 15-20 minutes., brown, 30-40 minutes. Can also be oven-baked, 1-1½ hours for methods .
Thai : Jasmine fragranced; cook by absorption method, 15 minutes.
Wild : Not a true rice, but an aquatic grass with a nutty flavour; cook by hot water method, 35-40 minutes.
