Cooking Basics: Rice

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.

White Rice

  • 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

Brown Rice:

  • 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

Cooking Instructions

What you need:

  • 1 cup rice
  • 1 teaspoon salt
  • 2 tablespoons oil (vegetable oil or coconut oil)
  • 1 1/2 cups boiling water


  1. 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).
  2. Add boiling water and mix. Cover the pot.
  3. Wait allotted time for rice (see above).  Do NOT stir while it is cooking.
  4. Turn off heat and let sit for 10 minutes.
  5. Fluff with a fork.


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