Over the last 2 decades rice has gone from being a “hippy” food to becoming a staple in western diets. Rice comes in many sizes and flavours and in this article we’re going to take a close look at rice and what we can do with it. There’s even a cheeky little almond rice recipe further down the post.
What’s the most important thing when it comes to cooking rice? The size of the grain. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas. Many rice recipes are specific about the type of rice that’s needed because the wrong type of rice will give the food the wrong taste and flavours.
Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. Long-grain rice doesn’t clump or stick. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.
Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.
Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.
How to Cook Rice
To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.
Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has absorbed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Remember to fluff your rice before serving, a 30 second fluff with a fork makes all the difference.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil, heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and stir till the rice is fully coated.
“Sauté” for 2 to 3 minutes, stirring consistently. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become tender.
To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.
Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is tender.
White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, the type of rice and how tightly sealed your dish is.
Almond Rice Recipe
110 grams of Long Grain Rice
220 grams chicken broth (home made or ready made depending on your taste) remember ready made chicken broth can be quite salty
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ 40 grams of celery, chopped fine
1 ½ 40 grams, chopped fine OR ¾ cup minced dried onion
30 grams slivered almonds
Sauté onion and celery in a saucepan with just enough broth to cover.
Add the chicken broth. Add rice and bring to a boil. Then cover the rice with a saucepan lid.
Reduce heat and let it slowly simmer for about 20 minutes. If there is too much liquid left when rice is cooked, take off the lid, cook and stir until liquid is gone. Just before serving, add parsley and the slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.
Drain and serve.
How do you make rice?
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