Basics: Rice!

 

Contrary to what I thought when I was little there are tons of different types of rice in the world. How many? I don't know. Go check Wikipedia and let me know. Anyway, I wanted to share with you the types of rice I have in my pantry (errr.... small food cupboard), their differences, and how to prepare them. Because rice is cheap, good for you and versatile-- all things I admire in food.

Rice basics- rice is a grain composed of three layers- first the fibrous outer shell of the rice, the soft starchy inside, and the little hard heart in the center. The different kinds of rice come from differences in these 3 layers and the length of the grain.

• brown rice- brown rice is the whole rice kernel before the outer layer has been removed. This means it needs to be cooked longer and in more water because of the hard fibrous outer shell. This also means it's better for you because it provides fiber in your diet. Most types of rice come in brown and white, the only difference being the removal of the outer layer. Rinse the rice before you cook it with a general water to rice ratio of 2 3/4 cups water to 1 cup rice.
• short grained white rice (oriental rice)- sushi rice, California rice, call it what you will. This is also called sticky rice because it has a large soft starchy second layer, which starts to disintegrate as it cooks. This provides the glue for the rice to stick together. Cook each cup of rice with about 1 3/4 cups water to 1 cup rice
• medium grained white rice- This is the rice what is used most often in American house holds and Latin American cooking. While I don't have this currently in my kitchen, it's worth mentioning. It doesn't has as large a second layer so the grains tend to separate, giving it the grainy texture. Use the same ration of water to rice as the oriental rice.
• basmati or jasmine rice- this nutty rice has a very distinct flavor that any who like indian or thai food would instantly recognize. Soooo yummy. This rice is in the middle of the short and medium grained rices in texture. A little sticky, but still separates. Again use the same water to rice ratio of the above white rice types.
• arborio rice (risotto rice)- This rice has a huge second layer and a little tiny heart which gives it a creamy, thick, soup-like texture as the second layer disintegrates into the liquid. This rice will absorb 4 cups of liquid per cup of rice. Often a broth is used instead of water to give the creamy rice soup some flavor.

You are welcome to saute the rice before using or to add oil, butter or flavorings while it's cooking. Rice is hard to mess up, so be creative and don't scorch the bottom.