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How to boil rice

The usual way to boil rice is in twice its volume of liquid for 10 to 20 minutes, until all the water has been absorbed. But I have never been happy with the results, so I now cook rice in five to six times its volume of water at a rolling boil for 12 to 15 minutes. I believe the extra water used helps to dilute the starch from the rice during cooking and results in light, distinct grains. Never stir rice when boiling, because it ruptures the cells in the grain, making it sticky.

Boiling rice On the stove

Step 1

Pour the water into a large saucepan and bring to a rolling boil. Add the rice and return to a boil. Reduce to a simmer and cook until tender but still firm, 12–15 minutes.

Step 2

Pour the rice and water into a colander to drain, cover with a kitchen towel, and leave for 10 minutes. Fluff up with a fork and serve.

Other ways to cook rice

Electric rice cooker

This will cook glutinous rice, Japanese sushi rice, and brown rice very successfully and conveniently. Use the absorption method, opposite, with the same precise ratio of water to rice, and follow the manufacturer's directions for timings. When the rice is cooked the cooker will switch off automatically and keep the rice hot until needed. Although rice cookers can be expensive, it is important to buy a good quality model thermostats on cheaper models are not always accurate and you can end up with a sticky mass.

Microwave oven

You can cook good rice in a microwave, although, contrary to popular belief, you don't save any time by doing so. Use the absorption method ratio of water to rice, and choose a bowl large enough to ensure that the water doesn't boil over (I add a little oil to the water, which helps to prevent this). Microwave, covered, for 5 minutes on high, then on medium for 15 minutes. Do not stir during cooking. Cooked rice reheats well in a microwave on high for about 2 minutes plus 2 to 3 minutes standing time.

Preparation and cooking times for rice

The following chart gives basic guidelines for cooking rice. Wherever possible, it is advisable to check package directions, especially for Asian varieties of rice.

LONG GRAIN RICE

BEST FOR

SPECIAL PREPARATION

BEST COOKING METHODS AND APPROXIMATE COOKING TIMES

White and brown

pilafs,salads, stuffings, stir-fries

can be toasted

absorption: 20 min. (white), 30-40 min. (brown); steam: 20 min. (white), 30-35 min. (brown)

Basmati

(white and brown)

Indian pilaus,

spicy Indian dishes

soak for 30minutes;

can be toasted

absorption: 20-25 min.; boil:20 min.(white), 40 min. (brown)

SHORT GRAIN RICE	BEST FOR	SPECIAL PREPARATION	BEST COOKING METHODS AND APPROXIMATE COOKING TIMES
Risotto(arborio, camaroli, vialone nano)	classic rissotos	can be toasted	risotto: 20-25 minutes
Paella (Valencia, calaspara, granza)	Paella (Valencia, calaspara, granza)	can be toasted	paella: 20-25 minutes

ASIAN RICE	BEST FOR	SPECIAL PREPARATION	BEST COOKING METHODS AND APPROXIMATE COOKING TIMES
Chinese black	sweet and savory dishes, stuffings	soak overnight	boil: 30-40 minutes
Glutnous(sticky)	sweet and savory dishes, rice dumplings	soak for 4 hours minimum	absorption (rice cooker): 20 minutes boil: 15-20 minutes.
Jasmine (Thai aromatic)	spicy Thai dishes, congees, stir-fries	wash	absorption (rice cooker): 25 minutes boil: 20-25 minutes.
Sushi	sushi, sweet dishes	wash	absorption (rice cooker): 20 minutes boil: 20-25 minutes.