by A. L. Sugden

Created on: August 25, 2008

Rice can be a little temperamental whether cooked on a stove, in a microwave, or in a rice cooker. If you don't cook it just right, it'll be too dry or too wet, or it might not cook all the way through. Many cooks differ on how they make the "perfect" batch of rice. It seems each has his own tricks. Well, I do have mine. I didn't always make perfect rice. I was a rice-burner until I met my Japanese roommate in college. She introduced me to calrose rice and gave me tips for cooking. I can now make excellent rice every time with a pot, a microwavable steamer or a rice cooker.

CHOOSING THE RICE
The first and most important step to cooking great rice is choosing a great rice. You can find several kinds of rice in just about any market or grocery store. To choose the best rice, you need to know the characteristics of the types.

Brown or whole grain rice tends to be a little dry and heavy. It takes a very long time to cook, so if you choose this rice, be sure you have 45 minutes to an hour to cook it. Brown rice pairs nicely with bold flavors.

Long grain white rice also tends to be a little dry, but it doesn't take nearly as long to cook. This seems to be the standard rice in American grocery stores. Long grain rice works well as the bed for subtle flavored meals.

Medium grain or short grain white rice tends to be moister than the long grains. Medium grain and short grain both work well in casseroles or dishes where the rice is mixed into the other ingredients. Short grain rice is preferred for sticky rice dishes like sushi.

COOKING RICE ON THE STOVE
Cooking rice on the stove can become easy with practice. Some cooks have a natural understanding of the rice cooking process, but if you don't, it's ok: their skills can be learned.

The Pan
Before you get the rice out for cooking, you need to choose the right pan. For the average 4-6 serving batch, you need a medium pan. If you're cooking for a smaller group, you can use a small pan. The idea is to give the rice just enough space to absorb the water at the right pace. A non-stick pan can help keep the rice from sticking, but it doesn't always. Stainless steel pans can be a pain if you don't take precautions, but they will work just fine if you do. If you're going to flavor your rice with butter or olive oil or something similar, it helps to lightly coat your pan with your choice, or add it to the pan with the rice and water.

One more note about the pan: glass lids are almost essential to properly cooked rice. You will need to

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