Rice is awesome. It’s cheap, simple and versatile. Once you understand how to make rice, a whole world of dishes open up to you. So let’s get started.
Although there are more than 40,000 varieties of cultivated rice in existence (See Rice Association), for our purposes I am going to break it down to the 3 different kinds that I generally cook with below. Although totally optional, some rinse or soak rice in a strainer before cooking. All recipes below serve 1-3 people.
- Taste: Clean tasting, fluffy and tender consistency.
- Nutrition: Very little to no nutritional value, some fiber.
- Tip: Shorter cooking time, longer shelf life.
- Cooking Time (based on 1 cup of rice): 15 – 18 minutes
- Taste: Nutty flavor, slightly chewy and earthy consistency.
- Nutrition: Fiber and usually contains vitamin E and nutrients like magnesium, manganese and zinc.
- Tip: Cooking: Longer cooking time, less shelf life.
- Cooking Time: 20 – 25 minutes
Basmati Rice: (my personal favorite) – Available in white or brown versions.
- Taste: Aromatic, with a light and fluffy texture.
- Cooking: Average cooking time, long shelf life.
- Nutrition: May contain 20% more fiber compared to most other types of brown rice.
- Cooking Time: 18 – 20 minutes
What you need:
- 1 cup rice
- 1 teaspoon salt
- 2 tablespoons oil (vegetable oil or coconut oil)
- 1 1/2 cups boiling water
- On medium heat, mix rice, oil and salt in a small or medium pot until rice is fully coated. Continue this until rice is slightly golden brown from the heat (be careful not to burn).
- Add boiling water and mix. Cover the pot.
- Wait allotted time for rice (see above). Do NOT stir while it is cooking.
- Turn off heat and let sit for 10 minutes.
- Fluff with a fork.