Rice: Cooking Tips and Serving Suggestions
| Characteristics | Grain to Liquid | Basic Cooking Method | |
|---|---|---|---|
| Arborio Rice (white) | Soft and creamy. Best used in risotto recipes. | 1 cup to 3/4 cups | After an initial toasting of the grains in butter or oil, liquid (usually broth) is added gradually as rice is stirred to create a rich almost saucelike result. |
| Basmati (white imported and brown) | A long-grain, highly aromatic, hulled rice from India. Usually aged for a year to develop its full flavor. | White: 1 cup to 1-1/2 cups Brown: 1 cup to 2 cups |
Soak and rinse rice for 30 minutes. Simmer white basmati 15 minutes. Simmer brown 45 minutes. |
| Brown Rice (long grain) | Tends to remain separate and fluffy when cooked. Great for pilafs, rice salads and paella. | 1 cup to 2 cups | Simmer 45 minutes. |
| Brown Rice (medium grain) | Similar to long grain, but stickier. Great with stir-fries and curries. | 1 cup to 2 cups | Simmer 45 minutes. |
| Brown Rice (short grain) | A sticky, chewy rice; very good in sushi and puddings. | 1 cup to 2-1/4 cups | Simmer 45 minutes. |
| Brown Rice (sweet) | Very sticky. It is what mochi and amasake are made from. | 1 cup to 2 cups | Simmer 50 minutes. |
| Forbidden Rice | A nutty-tasting black rice, imported from China. Soft textured; purple when cooked. | 1 cup to 2 cups | Simmer 30 minutes. |
| Jasmine Rice (white or brown) | An aromatic, long-grain rice similar to basmati. The perfect accompaniment to Thai curries. | White: 1 cup to 1-3/4 cups Brown: 1 cup to 2 cups |
Simmer white rice for 15 minutes. Simmer brown rice for 45 minutes. |
| Kalijira Rice (white) | A long-grain rice but on a miniature scale. Sometimes called baby basmati, these tiny grains are nutty and aromatic and cook up quickly. | 1 cup to 1-1/2 cups | Rinse well. Simmer 10-15 minutes. |
| Lundberg Countrywild | Long-grain brown rice, blended with Wehani and Black Japonica rices; delicious as a side dish. | 1 cup to 2 cups | Rinse rice and simmer 45 minutes. |
| Purple Sticky Rice | Used as a sweet dessert rice. | 1 cup to 2 cups Rinse well. | Bring to a boil (no salt), cover and simmer for 40 minutes. |
| Red Rice | Imported from Bhutan; has a nutty taste and pink color when cooked. | 1 cup to 1/2 cups | Bring to a rapid boil over high heat. Cover, reduce heat and simmer for 30-40 minutes. |
| Sushi Rice (white) | Medium grain, chewy and sticky | 1 cup to 1 cup | Rinse and drain several times until water runs clear. Bring to a boil. Cook 1 minute. Reduce heat and simmer for 15 minutes. Rest for 10 minutes. |
| Texmati Rice (brown) | A cross between basmati and long-grain American rice. Delightfully nutty, fragrant rice. | Great plain, with curried vegetables or seafood, or use in stuffings. | 1 cup to 2 cups Simmer 15-20 minutes. |
| Texmati Rice (white) | A cross between basmati and long-grain American rice. Fluffier and milder in flavor and aroma than imported basmati. | 1 cup to 1-3/4 cups | Simmer 15-18 minutes. |
| Wehani Rice (red rice) | A long-grain rice, but on a miniature scale. Sometimes called baby basmati, these tiny grains are nutty and aromatic and cook up quickly. | 1 cup to 2 cups | Simmer 45 minutes. |
| Wild Rice | Technically an aquatic grass seed, but cooked and enjoyed as a rice. Delightfully chewy and full-flavored, it can be a little too intense on its own, so it's popular in grain mixes, soups and salads. | 1 cup to 3 cups | Rinse well. Bring to a boil, cover and simmer strongly for 45 minutes. |
| Wild and Brown Rice | 20% lake-harvested wild rice and 80% long-grain brown rice. A milder alternative to wild rice and a great side dish. | 1 cup to 3 cups | Simmer 45 minutes. |
| Wild Rice Blend | Made from long-grain brown rice, sweet brown rice, Wehani, Japonica and wild rice. A beautiful blend for sides or soups | 1 cup to 3 cups | Simmer 45 minutes. |