Rice

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

There are literally thousands of varieties of this vital grain, all with different characteristics that lead to many ways of cooking. Yet in our cuisine rice remains a much underrated food, relegated to the side of the plate as a boring accompaniment, which it can be if not cooked properly. This is a great pity as rice’s ability to absorb and enhance flavourings and textures makes it ideal to produce some unusual and even glorious dishes.

Rice comes in two main grain types – long (indica) and round (japonica). Round grains cook to either a creaminess or a light glutinous stickiness (ideal for chopsticks), depending on the variety. Light, long grains that stay separate and have real flavour are essential for spicy pilaffs or for simply elegant fluffy rice as a side dish. Short round grains cooked long and slowly become a comforting pudding; medium round grains also with the same creamy quality make the memorable Italian classic risottos or colourful Spanish paellas. Brown rice with the outer bran layer intact gives a deliciously nutty taste but does take longer to cook. Readily available easy-cook rices have been refined by par-boiling, which slightly hardens the outside layer and reduces the risk of overcooking. These rices are ideal for cooking in one-pot meals and casseroles as occasional stirring will not break up the grains.