Monday, October 19, 2009


There are three major "types" of rice that one might encounter in the world and be interested in cooking with. From the short grain risotto and sticky sushi rice to long grain jasmine and basmati rice. There are also specialty types like the black forbidden rice as well as many many many different cooking methods for each variety. the main similarity is that all rice requires some kind of liquid to cook initially. after that though the possibilities are endless. any way in this edition i'm going to talk briefly about the three types of rice and then move on to the most basic method of making steamed white rice. This is because once you have steamed white rice there are a number of things one can do with it. Such as congee the traditional chinese rice porridge, or fried rice.... or crispy rice pancakes or even the custardy mexican dessert form of rice pudding.

type #1

long grain rice, jasmine is the most common has been hulled and has less starchy than risotto rice or sushi rice which makes it light an fluffy when steamed. This is a great type of rice for classic steamed rice, pilaf, soups and pallea.

type #2

short grain rice, arborio is a very common varity. Short grain rice is used for sticky rice and when stirred vigorously while cooking renders the creamy risotto found in italy.

type #3

wild rice or un-hulled rice. this rice commonly known as wild rice is served mainly steamed or in pilaf. It requires more water and a longer cooking time to produce the same product as type #1

today though were going to start with the basics.

steamed white rice.


jasmine or basmati rice.... here i have used jasmine
salt and pepper (optional)
butter or oil (optional)

step one:

put dry rice in pot. don't worry about how much cause the extra is easily used up the next day in fried rice etc. etc. (cooked food products that are properly cooled and stored will last for 7 days in the fridge) although a cup of rice is probably more than enough for one person.


next add one and a half times the amount of water as rice... so if you used a cup of rice you will need a cup and a half of water.... or use the chinese method like i do. With the tip of your finger resting on top of the rice add water to cover your first knuckle


next add any salt pepper or oil you may want to add or just leave it plain. Turn the fire on high and wait untill the water reaches a simmer. Once this happens put a lid on the pot and turn the flame down as far as you can and set a timer for 20minutes.


once the timer goes off kill the fire completely and let the pot sit with the lid on for an additional ten minutes. If the rice isn't done in 10 minutes just leave the lid on and let it sit for another 10 minutes!


fluff with a fork and BOOM.... perfectly cooked steamed white rice. Trust me this method is full proof, cheap, delicious and the finished product is endlessly versatile.