Intro:
Before you begin
Step 1:
Rinse it
Step 2:
Wet it
Step 3:
Boil it
Step 4:
Simmer it
Step 5:
Adjust for rice varieties

2torial #0569: Learn2 Make Rice (Continued) Adjust for rice varieties For such a peaceful food, considerable debate surrounds rice preparation. This step looks at choosing the right rice for you and cooking it to you taste. Consider organic rice: Rice grows better when it grows in good soil. Organic farmers use natural, sustainable ways of keeping minerals and nutrients in the soil, which is passed on to the rice. Also, since the rice plants are stronger, they are more resistant to disease and pests, thus eliminating the need for pesticides and chemical fertilizers.   Long or short grain rice? Long grain rice is good with curries, or in pilaf or paella, because it's drier and less sticky than short grain rice. It's also better to eat in the warm summer months. Short grain rice is denser and will keep you warm in the winter months. It's fantastic with oriental dishes and as rice pudding.   Brown rice varieties: Long, short and medium grain brown rice varieties need more water and more time: figure two cups (500 ml) water per one cup (250 grams) of rice. (Note: adding the extra cup of water "for the pot" isn't necessary with this method.) Also, some experts maintain that you should heat the water first, just until it boils, then add the rice. Simmer for 45-50 minutes instead of 20 minutes. Hint: make enough rice for a day or two, and reheat it as necessary. If you plan to eat it for dinner, don't bother refrigerating it--just put it in a closed container on a counter and reheat it when you're ready. Skim that foam! Maybe you've noticed there's a foam that rises to the top of a simmering pot of rice. Some nutritional experts claim that this foam contains starches and even toxins that you're better off not ingesting. They recommend skimming it off with a wooden spoon or whatever kitchen utensil is handy.   Roasty-toasty: Dry-roasting brown rice adds a delightful, nutty quality to it. Heat it in a dry, hot skillet--but don't let it sit. Stir constantly until the grains are brown. Cooking instructions are the same as above, except that you reduce the simmering time by ten minutes.   Wild rice: Surprise! Wild rice is not rice--it's a seed grain from an aquatic grass not in the rice family. Add one cup (225 grams) of rice to 1 quart (1 liter) of boiling water. It's terrific as a stuffing or in a pilaf with sauteed vegetables.   -end- Learn More! or All steps at once (for ease of printing out)