What You'll Need
- Pot with top
- White long grain rice (2 cups)
- Water (4 cups)
- Salt (1 teaspoon)
Chef Christy prepares long grain white rice, although there are many
other varieties available. Medium grain rice is typically used for sweet
dishes and risotto. Short grain rice is often used for rice pudding.
Basmati rice is commonly used to make Indian food. The grains are extra-long and need to be soaked before cooking. Jasmine rice is commonly used in Thai food. It is very soft and slightly floral in taste. Bomba rice is the grain traditionally used in Spanish paella, as it is able to absorb large quantities of liquid without becoming too sticky. The Italian Arborio rice is starchy and sticky and best used for achieving the creamy texture of risotto.
Unlike white rice, brown rice still contains the bran and germ layers, giving the rice a slightly nutty flavor and a chewy bite.
It is best to rinse rice before cooking, as this helps to wash away excess starch. Simply place the rice in a colander and run under cold water until the water that drains out turns from cloudy to clear.