Rice, Basmati and Jasmine

Appears in

Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

Published 2021

About

It was rice that started it all. In cooking school, I spent a lot of time trying to memorize the different water-to-grain ratios for cooking rice. How much for pilaf, how much for steamed, how much for long grain, how much for short? I could never remember. I never bought a rice cooker. I rarely cooked rice.

Then, years later, my friend and fellow cook, Allison Scott, said, “Oh, I never bother with that anymore and just cook it like pasta. I don’t rinse it either because it is cooking in such an abundance of water that the extra starch is rarely an issue.”