Rice is one of those essential ingredients people have in their pantries. This grain is part of the daily meal of more than half the population worldwide.

Families consume this grain at breakfast, lunch, and dinner alike. Imagine the countless recipes you can prepare with this versatile ingredient.

According to the connoisseurs (mostly your family and close friends), cooking rice is a piece of cake. It is quite unusual to find someone (you) who does not know how to cook rice.

You have nothing to feel sad about if you cannot master the art of cooking this grain. The good news is that you can solve this issue by following easy tips.

What is rice?

The best place to begin your exploration of mastering rice cooking is by understanding some facts about rice.

Rice is a grain and swamp grass because it grows partly on land and sunken in water. Although, it can grow everywhere with a proper irrigation system. Therefore, rice crops are found almost all over the world.

Asian countries are the principal consumers and producers of rice. It is not surprising because rice crops were discovered in China. This is why there exist endless delicious Asian recipes with rice playing the principal role.

Another aspect to consider is the health benefits of rice. It is a nutritious ingredient with an acceptable content of fiber, protein, iron, selenium, manganese, and vitamin B. Besides, it is gluten-free, cholesterol-free, sodium-free and sugar-free.

Rice types

There exist more than 40,000 rice types grouped into two main species Oryza sativa and Oryza glaberrima. From these two have emerged thousands of subspecies, japonica and indica the most relevant.

Do not be afraid of these weird names; you do not have to learn them by heart to cook rice properly. You only need to know that the type of rice defines the way of cooking and the final rice texture. You cannot use the same rice to make risotto as to prepare fried rice.

There is an easier way of classifying rice. It consists of grouping rice types according to their size and shape. They are:

• Short-grain rice: They get sticky when cooked. This type is ideal for preparing sushi, poke bowls, and rice balls.
• Medium-grain rice: Their final texture is tender and chewy. Some dishes made of medium-grain rice are rice pudding, risottos, and paella.
• Long-grain rice: The texture is light and fluffy. They are perfect for making curry, pilafs, casseroles, salads, and fried rice.

Various Ways of Cooking Rice
In brief, there are 3 types of rice. They are used for different preparations and need varied cooking techniques.

Perhaps you have just seen the same package of white rice at home, and it is cooked in the same way for any recipe. The typical type of rice in most houses is long-grain rice like carolinarice.com/products/white-rice/

It indeed works for any recipe, but for getting the authentic texture of rice dishes, using the right type of rice is preferable.

To begin with your learning process, let’s see how to cook simple white rice in various ways. Then, when you master this, you can adventure with other types and more elaborate recipes.

Before starting these are the tips you must follow regardless of the method:

• Use the proper rice-water ratio. For 1 cup of rice, 2 cups of water.
• Simmer gently in low heat.
• Remember to use a lid when simmering.
• Fluff rice only when it is done.
• Let it stand for 10 minutes.

On the Stove by the Boiling Method:
With this method, you do not need to measure the quantity of water, but you have to babysit rice constantly and check if it is ready.

In a pot, add 1 cup of rice and cover with enough water. Add salt and cook until it boils. When rice is tender, drain in a colander. (It is like cooking pasta).

On the Stove by Absorption Method:
In a pot, add 1 cup of rice, 2 cups of water and salt to taste. Cook at medium temperature. When boiling, reduce heat, cover with a lid, and simmer for 15 minutes. In the Oven (Baking Method): Use this method when you need a lot of rice. In a baking casserole, add butter, salt, rice and warm water. Place the casserole in the oven at 390 F (200°C). When water boils, cover with a lid or foil and cook for 25 minutes.