Rice
Categories of Rice
Rice is the principle food for about half of the world’s population. It is a staple ingredient and ubiquitous in cooking around the globe.
There are more than 100,000 varieties of rice but they generally fall into one of two categories.
Indica Rice
Is grown in the tropics and produces a long and firm grain. These rices have high amylose starch content and take longer to cook.
Japonica Rice
Grows in both the tropics and more temperate climates. They have lower amylose content and produce a shorter, stickier rice.
Science of Rice
Understanding the starch content of rice is very helpful in learning how to cook it properly.
Grains have a high starch content, which plays a significant role in how they cook. Starch is made up of chains of sugar molecules called glucose, which is a long-term food source for the planet.
There are two types of starches: Amylose and Amylopectin.
Amylose
Amylose is a relatively straight and small molecule. It is easily compacted in the grain, so rice with a higher amylose content, like long-grain rices, will take more water and longer to cook. It will also separate more as it cools.
Amylopectin
Amylopectin is a larger molecule with hundreds of branches, making it more of a bushy shape. Rice with higher amylopectin and lower amylose content cooks faster with less water but tends to stick together as it cools. These are rices frequently used in Japanese cooking and often eaten with chopsticks.
Common Types of Rice
Long-Grain Rice
Long-grain rice has an elongated shape.
It has a high amylose content and takes a large amount of water and time to cook. The result is a fluffy, springy rice that will separate with a fork. Most of the rice sold in the U.S., China, and India is long-grain. A popular variety in the U.S. is Carolina Gold long-grain rice.
Medium-Grain Rice
Medium-grain rice is two- to three-times longer than it is wide.
It has less amylose starch than long-grain, requires less water to cook, and produces a result that is tender and clings together. Rice used for Italian risotto and Spanish seafood Paella are often medium-grain Japonica rices.
Short-Grain Rice
Short-grain rice is not much longer than it is wide.
When cooked, it sticks together, even as the rice cools. It is ideal for sushi. Short- and medium-grain Japonica rices are popular in North China, Japan, and Korea.
Sticky Rice
Sticky rice is a short grain with a high amylopectin starch content.
It becomes clingy when hydrated but is delicate and often cooked by soaking and then steaming. It is used widely in Laos and Northern Thailand cuisines.
Aromatic Rices
A group of mostly long- and medium-grain rice.
These rices contain volatile compounds, which give the rice a strong fragrance and distinct flavor. Indian Basmati rice and Thai Jasmine rice are well-known examples.
Brown Rice
This rice retains bran and germ layer, giving it the tan color.
Most rice is milled to remove the bran, germ, and oils. This is done so that it can be stored for longer. Milled white rice can be stored almost indefinitely in a cool, dry area. Brown rice is unmilled. It takes longer to cook than milled rice and has a chewier texture and nutty flavor. It contains oil and can stale, so it is better to store refrigerated when held for long periods of time.
Converted Rice
Also known as parboiled.
This rice has been partially cooked and then dried again before being milled. The result is a hardened grain that when fully cooked will separate easily and not stick.
Tips for Cooking Rice
Rinsing and Soaking Rice
Rinsing rice will remove some of the starch and lessen the stickiness of the cooked rice. It is common to rinse long-grain rice.
Place the rice in a mixing bowl and run cold water over it. Agitate the rice and continue to rinse until the water that drains runs clear. Some rice varieties, like Basmati, are best when they are soaked for 20–30 minutes after rinsing.
Cooking Rice
After the rice is rinsed and soaked (if needed), add rice and water to a large pot and bring to a boil.
The amount of rice to water will vary by type of rice, but a good general rule of thumb is 1 cup rice to 1.4–2 cups water for long grain and 1 cup rice to 1–1.2 cups water for short grain. Once you are at a boil, stir the rice well and put a tight-fitting lid on it. If your lid isn’t tight, use foil or a kitchen towel to seal it better.
Reduce the heat to a low simmer and listen to the sound it makes. You will hear a bubbling sound. Set a timer (17 minutes for long grain and 12 minutes for short grain). Once the timer goes off, listen to it. The best way to know when rice is done is by the sound; when you no longer hear the bubbling, the water should be mostly absorbed into the rice. Try not to open the lid, as precious steam and heat will escape.
If you aren’t comfortable using sound, you can take a quick peak, but replace the lid quickly. When you see there is no longer water around the edges and there are open pockets in the rice left from steam escaping, it is ready.
Allow rice to rest.
Now turn the heat off, but leave the lid on for another 10–15 minutes while the rice cools. It will continue to cook during this period so don’t skip it. After resting, remove the lid and fluff the rice with a fork. Add any seasoning you like at this point. I recommend adding fresh herbs, lemon juice, and olive oil.
Rice Pilaf
Pilaf is a method of cooking rice or other grains with flavored liquids, aromatic vegetables and herbs, and often meat or seafood.
The basic formula for a pilaf is to use oil or fat to sweet onions, then add your rice and sauté with the onions. Next, add stock and herbs and/or other aromatic vegetables (bay leaves, thyme, and garlic work nicely) and bring to a boil. Cover with a tight-fitting lid and reduce to a low simmer. Cook until the rice is finished and turn off the heat. Allow to rest at room temp for 15 minutes then fluff with a fork. Rice pilaf should not be sticky, so its best to use a long-grain rice.