Let’s talk about rice…
Rice would have to be one of the most versatile grains in the world. It would have to be one of the easiest things to cook, but also one of the hardest. Cooking rice is like riding a bike, takes a lot of practise, but once you master it, there is no looking back. I’m going to show you how simple cooking rice is, and my little tips and tricks to make sure you get the fluffiest, and most perfect grain of rice, every time!
So, what’s what? Why are there so many options? What’s the best rice to use?
I often get asked what rice I use to serve with everything. What’s difference between long grain and basmati? How do you cook it?
On the back of the rice packets there are always instructions to follow. I strongly recommend you stick to the absorption method. It’s the most reliable, and probably in my opinion the best way to cook it. This method steams the rice for a fluffier result.
So, what’s the difference?
Brown rice has a nutty flavour and a firm texture. It is mostly used as a healthier alternative to white rice, largely due to it being a whole grain. The fibre in brown rice helps lower cholesterol, moves waste through the digestive tract, and promotes fullness. It does take a little longer to cook compared to the other types of rice.
BROWN RICE AND QUINOA
The health benefits of quinoa and brown rice are similar. They're both gluten-free, a good source of minerals and fibre, and they both support healthy digestion. This combo is perfect for salad bowls and pilafs.
MEDIUM GRAIN RICE
Medium grain rice is a round, small grain that holds in moisture when it is cooked. This type of rice produces moist, tender, slightly chewy grains that stick to each other when cooked. It is a great all rounder rice that is perfect for casseroles, fried rice, and paellas.
LONG GRAIN RICE
Long grain rice is great for salads.
Basmati rice is a long slender grain. It comes in both brown and white varieties and have a distant fragrant aroma. It originates in the Indian subcontinent and pairs perfectly with Indian curries. Basmati Rice is low GI, which means it releases energy slowly. It is much suitable for maintaining energy levels.
Jasmine rice is the perfect rice to accompany any southeast Asian cuisine. This is a long grain type of rice, that has a subtle fragrance, and is slightly sticky but still soft when cooked. The grains are also shorter and thicker than basmati rice.
Arborio rice is an Italian medium grain rice that retains its natural starch while cooking, which is ideal for risottos, as this rice results in a creamy consistency.
Sushi rice is a short grain very similar to medium grain rice. It has been developed to absorb water during the cooking process creating a sticky rice that is perfect shaping and moulding.
How do I make the perfect rice without in mushing together?
Wash your rice extremely well. You want to remove as much starch as possible. Rinse under running water until the water is clear.
Arborio rice should never be washed. It needs all that starch to produce that creamy and luscious texture.
A heavy non stick saucepan/pot works best for rice. You want a pot with a tight-fitting lid to lock in the steam.
For the perfect rice, use 1 cup of rice to 1 ½ cups of cold water
For brown rice, I use 1 cup of rice to 2 cups of cold water
HOW I COOK MY RICE: