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

A two-quart (two-liter) pot with a close-fitting lid

1-5 cups (100 ml-1 liter) of clean, fresh water--some folks say filtered spring water makes tastier and more healthful rice.

An eight-ounce (225-gram) measuring cup (see Tips)

A stove with a reliable low-heat setting. If you have a gas stove, turn the flame down as low as possible but not so low that it flickers.

A long-handled spoon (we like the wooden ones)

Optional:

1/8 to 1/2 teaspoon (1-2ml) of salt (our choice: sea salt)

20-50 minutes, depending on the quantity and type of rice.

Brown rice vs. white: If nutrition is your first priority, the choice is easy. Brown rice has far higher amounts of vitamins E and B, minerals, fiber and protein. These nutrients are located in the outer layer of grain--the germ and bran. White rice is made by removing this nutritious outer layer, leaving behind mostly starch.

2torial #0569: Learn2 Make Rice Don't strain that noble grain! Tired of same old pasta? Tired of boil-in-a-bag? Tired of burned pots and soggy, sticky concoctions which resemble tapioca pudding more than a fluffy side dish? The straightforward, no-nonsense guidelines of this 2torial will relieve all of these woes. Take a moment the next time you go to the grocery store, and look at the wide variety of rice available today. Many international and gourmet sections have a dozen or more varieties from which to choose. This 2torial will guide you through the basics of standard long-grain rice cooking. Once you have the basics down, you'll need only slight modifications to cook the more exotic varieties. Rinse it When making rice, expect it to roughly double in volume as it absorbs water while cooking. Generally speaking, measure 1/2 cup (115 ml) long-grain rice per person to make slightly less than 1 cup (225 ml) of rice per serving. Measure out the rice into the saucepan. Turn on the cold water faucet and fill the pan halfway. Stir the rice to cleanse it, and remove any floating husks or debris as the rice settles to the bottom.   Pour off the excess water. Rinse the rice lightly once or twice if you prefer sticky rice (say, for making sushi, dolmas or other international recipes); rinse more thoroughly if you do not want sticky rice. Pour off all excess water carefully, or use a spoon to prevent the rice from spilling out. The milky color of the water indicates rice gluten, or starch. This is largely responsible for making rice sticky. Wet it This important point is worthy of its own step. Measure one cup (250 ml) of water for every cup (250 grams) of dry rice in the pot. Also, add one full cup of water "for the pot." This allows for the water lost due to steam and evaporation during cooking. If you are in the habit of burning your rice, add a little more water to the pot this time! Also, add extra water if you prefer stickier rice. Less water makes for drier, fluffier dishes. It all depends in how you plan to use it.   Pass the salt: If you want to add salt, now's the time to add it. Boil it It's important that rice simmer and not simply steep in hot water. As you'll see, though, the rice needs to boil only momentarily. Put the pan uncovered on the stove, turn the burner on High and bring the mixture to a boil.   Stir the rice occasionally, taking particular care to rub the spoon along the bottom of the pot--especially the outer edges. You want to be sure no rice grains are sticking to the bottom. They will burn even if you have plenty of water.   Bubble, bubble, toil and trouble: Boil-overs are often caused by too much liquid, pressure build up in the pan, or heat set too high. Try reducing the heat, and watch the surface of the liquid for a very slow simmer. If boil-overs persist, try cocking up the lid at an angle to let some steam escape. This will reduce the pressure inside the pot, but be aware that too much water loss will cause rice to dry out and burn before it's fully cooked. Simmer it After a mixture is brought to a boil, it can be brought to a state of just-barely boiling by reducing the heat to Very Low. The mixture should be generating tiny bubbles, slightly more than champagne or soda pop, but the surface should be relatively calm--not leaping or frothing about.   As soon as the rice boils, turn the stove down to Very Low heat, not as low as the Warm setting (if your stove model has that setting) but just enough to keep the mixture at a slow simmer.   Cover the pot with a close-fitting lid and let simmer for 20 minutes. Option: you may stir the mixture every 8-10 minutes or so, thus making sure the rice is not sticking to the bottom.   If after 20 minutes there's still some water in the pan, you probably added too much water. Leave the lid off and simmer for 5 minutes longer. If the limpid pools linger longer, then simply spoon the rice out of the pot and into a serving dish. No one will be the wiser!   When the rice has absorbed all the remaining water in the pot, it's done . Remove from the heat, stir with your spoon around the edges and along the bottom. This will fluff up your rice nicely. 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!