by Sandra Lynn

Created on: May 31, 2008

Rice, a staple food for almost two thirds of the world's population with more than 40,000 varieties worldwide!
To cook the perfect rice we must first choose the appropriate variety, as not all rice is equal.

There are two basic categories of rice, whole grain and white rice.
Whole grain rice retains the husk and/or bran which is rich in nutrients and fiber. Whole grain rice may take longer to cook but is much more aromatic and flavorful than white. It is also important to know that whole grain varieties such as brown rice cannot be left in dry storage or it will go rancid. Whole grain rice should be kept refrigerated if it is going to be stored or the package has been opened.

White rice is processed to remove the husk and some brands polish the rice grains to completely remove the germ, giving it a white translucent sheen. White rice is popular due its faster cooking times and can be kept in dry storage for up to two years; it is less flavorful though and contains little nutritional value.

Why does rice become sticky when cooked? Well, all rice contains starch, and starch is what causes rice to become mushy and the grains to stick together, Asian varieties especially.

Most rice should be washed before cooking, this removes any impurities and/or residues. Some varieties require soaking, but it is not always necessary; directions may differ according to each recipe.

There typically three grains sizes of rice, short, medium and long grain rice. Recipes will call for a particular grain of rice due to its texture when cooked.
For instance, short grain rice such as Aborio, is used in making Risotto, due to its soft creamy texture when cooked.

If you want great fluffy rice the most popular rice used by chefs and home cooks alike is,
par-boiled rice.
Par-boiled rice, is rice that has been put through a steam pressure cooking process before milling. This separates most of the starch in the grain which ensures a rice which is firm, light and fluffy without stickiness when cooked properly.

Method:
To cook white rice whether par-boiled or not, you must use the 2 to 1 ratio always!
2 liquid to 1 rice.

Bring fresh cold water (or other liquid of choice) to a rolling boil.
Add a 1/2 tsp. salt (optional)
Add 1 tsp butter or vegetable oil (optional)
Add rice and stir,
Watch rice until water returns to just boiling, then turn down heat to simmer and cover with a tight fitting lid.
Let rice simmer for 15 to 20 minutes.
Remove lid, liquid should be almost completely absorbed and small air pockets or holes should be showing.
Stir once and replace the lid tightly.
Remove from heat,
Let stand 5 to 10 minutes until remaining liquid is totally absorbed into the rice.
Remove lid and fluff with fork.
Replace lid to keep warm until ready to serve.

This method of cooking white rice whether it is the parboiled brand or not will ensure you have light fluffy rice each and every time.

White rice although bland in flavor can be enhanced by using soup stock instead of water when cooking. Also additional flavor may be added using fresh herbs and vegetables that are in season. You may also try adding a few dashes of your favorite herbs or chopped scallions and garlic before cooking; the flavors and aroma will cook right into the rice.

Perfection!

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