Learning how to cook rice so that you end up with perfectly fluffy, separate grains is not as difficult as you might first think. Let me show you how its done, but first we will look at the types of rice available.
Rice comes in different colours and lengths as the samples in the photograph above show.
The most common variety is perhaps long grain white rice, which has had the husk and bran removed before being polished. Depending on where it is grown it can be sold under several names...
You can also buy Easy Cook or Minute Rice, which in my opinion is rather bland, and also more expensive.
White rice is also available in both medium (Arborio) and short grain varieties which are suitable for risottos, paella and rice puddings.
Next is the most nutritious - brown rice. This does take longer to cook than white rice (about twice as long) but it has a lovely nutty flavour. It is also ideal for grinding into brown rice flour, a staple in many gluten free pantries.
Lastly, we have black rice, also sometimes know as purple, as it turns that colour when cooked. It is an excellent source of iron. In China it is used to make black rice cake or bread.
Wild rice is not actually a type of rice, but a grain. However, I will include it in this list as it is used for the same purpose. It is often available in a mixed bag with basmati. It is illustrated in the photo below.
Let's look at two ways of how to cook rice in this section. For both you want to measure out around 2 oz or 60 grams per person, and twice that amount of water.
Ensure you wash brown rice carefully before cooking, to remove the debris. You water will likely end up cloudy after the first wash, so continue until it runs clear.
Rice is high in carbohydrates and low in protein. If you are looking for something more nutritious you might like to consider quinoa, or millet.
Or you could even make cauliflower rice!