How-to: Rice on the Stovetop

After going gluten free, rice has been a staple in my household. My favorite rice to cook at home is the Nishiki medium grain white rice. It’s usually the only rice I buy as I find it to be the cleanest and most versatile. I use it for my sushi, rice bowls, onigiri, sticky rice, and as a side for any meal. It's not the cheapest but hits the “steamed white rice” craving every time. My other go-to rices are jasmine rice and wild rice.

Rice I use most often

Everyone loves rice, different varieties by all cultures around the world. Out of all the options to choose from, these are some I tend to pick most often. They may have different cooking processes that I’ll go over, although I always recommend following the instructions the package provides as they’re there for a reason!

Notes:

-Yes I do rinse my rice every time, unless the package specifically says not to.

-What I mean by “fluffing the rice”: ideally using a rice paddle, or just a larger flat spoon/fork, mix the rice gently while avoiding smushing and clumping the rice together. Allow it to air out a bit during this process, making sure to reach the rice at the bottom of the pot.

-If you’re looking to try something different, try giving the rice a quick fry in the saucepan with oil or butter, even some seasonings of choice. Then add your liquid and continue the cooking process.

-Instead of water try cooking your rice in broth for extra flavor and nutrients!

-I wrote the method of cooking each rice according to 1 cup of dry rice, if you’re using more you’ll need to adjust the cooking time.

Jasmine Rice: This was my go-to rice before finding the Nishiki rice. It’s fairly cheap and usually found at all grocery stores. It’s a long grain, fragrant, slightly sticky rice. Most commonly used for Thai or Vietnamese dishes like satay, curry, or stir fry, but can be used for anything.

Water:Rice Ratio= 1 1/2 c : 1 c

To cook: Add rice, water, and pinch of salt to a pot. Stir then cover with lid and bring to a boil. Once simmering, reduce the heat and let cook undisturbed for about 10-12 minutes or until the water is cooked off. Add a sliver of butter or a squirt of oil, place the lid back on and let sit another 5 minutes off the heat. Fluff and serve.

Basmati Rice: Another common long grain rice available in all grocery stores. It’s very similar to jasmine rice but less starchy, so the grains are more individual and don’t clump together. Basmati is most commonly used as a side for curry to soak up all the sauce, or for a rice pilaf.

Water:Rice Ratio= 1 1/2 c : 1 c

To cook: Add rice, water, and pinch of salt to a pot. Stir then cover with lid and bring to a boil. Once simmering, reduce the heat and let cook undisturbed for about 10-12 minutes or until the water is cooked off. Remove from heat, gently fluff, then let sit another 5 minutes with the lid on. Fluff once more and serve.

Nishiki Rice: This is the rice that I’ll never run out of at home. If you’re looking for a Japanese style rice this is definitely my number one pick, it’s worth the extra few bucks. Nishiki is a medium grain white rice, great for sushi, onigiri, or even Thai sticky rice. It comes out consistent every time, sticky and tender. If I have the time I’ll soak the rice for 30 min or more, this helps shorten the cooking time and helps the granules cook evenly. Especially if I’m cooking a big batch or if it’s for sushi/sticky rice.

Water:Rice Ratio= 1 1/4 c : 1 c

To cook: Add rice, water, and pinch of salt to a pot. Stir then cover with lid and bring to a boil. Once simmering, reduce the heat and let cook undisturbed for about 10-12 minutes or until the water is cooked off. Remove from heat and let sit another 10 minutes with the lid on. Fluff and serve.

Arborio Rice: A starchy, short grain white rice, most commonly used for risotto. It’s also great for rice pudding for its creaminess or even paella since it can form a decent crust without getting mushy. I wouldn’t really cook this as a normal rice, but instead sauté the rice in oil before adding liquid in increments. This will allow the rice to naturally get creamy.

Water:Rice Ratio= 2-3 c : 1 c

To cook: Heat up oil or butter in saucepan, add rice and stir until crispy/golden. Add a cup of warm liquid, salt, and stir. Once absorbed continue stirring and adding liquid in 1/4 cup increments until reached desired tenderness, usually about 15 minutes and 2 1/2 cups of liquid.

Parboiled Rice: Rice that has been partially cooked then dried and processed for consumption. It can vary from short to long grain, slightly affecting the cooking time. Taste-wise it’s a mix between white and brown rice, with a slight nuttiness but still fluffy. Also doesn’t clump up when it cooks so it’s great as a filler for meatballs and stuffed cabbage, rice salad, or Mexican rice.

Water:Rice Ratio= 2 c : 1 c

To cook: Add rice, water, and pinch of salt to a pot. Stir then cover with lid and bring to a boil. Once simmering, reduce the heat and let cook undisturbed for about 15 minutes or until the water is cooked off. Remove from heat, gently stir, then let sit another 5 minutes with the lid on. Fluff and serve.

Brown Rice: A healthier whole-grain option, higher in nutrients and minerals than white rice since it still contains the outer bran layer. Takes a little while longer to cook due to that extra layer, and has a slightly nutty flavor with a denser texture. It is recommended to soak your brown rice to (1) help speed up cooking time and (2) remove some of the phytic acid which prevents absorption in the gut. I don’t cook with brown rice often so I usually don’t bother soaking it.

Water:Rice Ratio= 2 c : 1 c

To cook: Bring your water to a boil, stir in rice and a pinch of salt. Reduce heat to low and cook about 25-30 minutes or until water is absorbed. Remove from heat, fluff, then let sit covered about 10 more minutes. Fluff once more and serve.

Wild Rice: Grown from a semi-aquatic plant that’s actually unrelated to regular rice. It’s an earthy, nutty, chewy long grain that’s usually dark in color. Takes a lot longer to cook, but it’s worth it for the nutritional benefits and extra protein. I like to use it for rice bowls, as a side, or for texture in salads.

Water:Rice Ratio= 1 3/4 c : 1 c

To cook: Add rice, water, and pinch of salt to a pot. Stir then cover with lid and bring to a boil. Once simmering, reduce the heat and let cook undisturbed for about 30-40 minutes or until the water is cooked off. Remove from heat, gently stir, then let sit another 5 minutes with the lid on. Fluff and serve. You can adjust to add more or less water depending how soft or al-dente you prefer it.