Cooking Rice

Need tips on cooking rice from scratch? Check out this rice cooking guide!

Serves: 8 person(s)
Preparation Time: 2 mins
Cooking Time: 35 mins
Yield: 8 x 1/2 cup servings (cooked)

Suggestions:

RICE COOKING GUIDE, YIELDS 8 SERVINGS (1 QT.) COOKED:

Medium or short grain white: 1-1/2 cups (10 oz) rice to 2 cups liquid
Long grain white: 1-1/3 cups (9 oz) rice to 2-1/3 cups liquid
Brown: 1-1/4 cups (8 oz) rice to 2-1/2 cups liquid

TIPS FOR PERFECT RICE:

* Carefully measure the amounts of rice and liquid.
* Keep the lid on tightly during cooking to prevent steam from escaping.
* At the end of cooking, remove the lid and test for doneness. If rice is not quite tender and no water remains, add a little water and cook 2 to 4 minutes longer. If rice is fully cooked and liquid remains, drain excess liquid. Place back on low heat for about a minute.
* Be accurate with cooking time. Base time on cooking method.

Important: Using too much liquid and overcooking are two common mistakes. California rice tastes best when the grains have a little bounce. The goal is clingy and sticky, not mushy!
Ingredients:

1 1/3 cup uncooked rice (average, all types, but not instant)

2 1/3 cup water

Directions:

COOKING METHODS:

* Stockpot Method: Heat all ingredients to boiling; stir. Cover and lower heat to simmer. Cook regular-milled white medium, short or long grain rice for 15 minutes, and brown rice for 40 to 50 minutes.

* Oven Method: Preheat oven to 350ºF. Using boiling liquid, place ingredients in shallow pan; stir. Cover and bake in preheated oven. Bake regular-milled white medium, short or long grain rice for 25 to 30 minutes, and brown rice for 50 to 60 minutes.

* Steamer, Steam Jacketed Kettle or Rice Cooker: Follow manufacturers' instructions.
Microwave Directions:

Follow manufacturers' or packaged instructions.

Variations:

1/2 teaspoon salt and 1 tablespoon butter can be added.

Liquid other than water can be used, including chicken stock, beef stock, bouillon, consummé, tomato or vegetable juice (1 part water, 1 part juice) and fruit juices such as orange or apple (1 part water, 1 part juice).

Serving suggestions are not included in nutritional analysis.

Nutritional Information:
Calories: 106 cals
Fat: 0.5 g
Carbohydrates: 22.2 g
Protein: 2.3 g
Cholesterol: 0.0 mg
Sodium: 3 mg
Saturated Fat: 0.0 g
Fiber: 1.0 g
Calcium: 20.0 mg
Total Sugars: 1.0 g
Note: A dash indicates no data is available.

Author:
California Rice Commission
CA Rice Commission