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tightly covered, in a 350°F (180°C) oven for 25 to 30 minutes (if you are using brown rice, give
it an hour). Uncover and let bake for a few more minutes to evaporate any residual moisture.
Simple.
The best and easiest method is the absorption (some cooks call it steaming) method. Put
unrinsed rice into measured boiling salted water, cover, turn the heat low and cook for 15
minutes. Then let the pot sit covered, off the heat for 5 minutes. The proportions are 1 cup rice,
1
½ cups water and ½ teaspoon salt. Fluff gently with two forks and the rice is ready to eat. This
amount serves four people.
If you are cooking more than one cup of raw long-grain rice, for each additional cup of
rice you only add 1¼ cups of water, not 1½. The amount of salt remains ½ teaspoon for every
cup of rice. For short-grain rice the cooking technique and amount of water is the same, but for
each additional cup of rice add only 1 cup of water.
Brown rice takes longer to cook because of the fibrous bran layer that cover the grains
needs longer time to soften. The amount of water and salt are the same as for long-grain rice.
Most brown rice cooks in 40 minutes.
Glutinous rice is not cooked in water but steamed. I don't know the reason, possible it is
tradition. The less common Asian variety, black glutinous rice, on the other hand, they always
cook in water.
Both the absorption method and oven cooking rice, by the way, retain all nutrients.
Storing rice
Any type of white rice keeps indefinitely in storage as long as humidity is not high and it
is in a tightly closed container to keep pests out. So if you use rice regularly, you like a brand and
you have enough storage facility, don't hesitate to buy it in large quantity, like in a 25-pound bag.
Brown rice has a far shorter life because it still has its bran and endosperm. It is the oil in
both bran and endosperm that slowly turns rancid (oxidizes) spoiling the flavor. During the hot
season, or if you live in a hot climate, store brown rice in the refrigerator to slow oxidation or
buy it in small quantities. You will not notice any deterioration in flavor for at least a year if
refrigerated but on your pantry shelf six months is the longest recommended storage under
normal conditions.
More rice cooking tips
•
Indian cooks in Asia always soak basmati rice before cooking. Basmati rice is fragile
and soaking swells the rice grain. The softened, soaked grain is less likely to break apart during
cooking. This is a good advice that western cooks should also follow.
•
Some cooks add flavoring to the rice cooking water. If they plan to serve it with
seafood, they may cook it in clam juice with a little lemon juice or soy sauce. For Mexican or
Spanish rice, they may substitute tomato or vegetable juice for water. For meat dishes the liquid
may be beef bouillon or stock. Spices and herbs in the cooking water give rice a distinctive
flavor and may also add a beautiful color. Our favorites are garlic, onion, paprika, curry powder
and turmeric. But if the entrée comes with plenty of flavorful sauce to spoon over the rice, it
needs nothing more than plain salted cooking water.
•
For a pleasant, nutty flavor some cooks toast raw rice in the cooking pot over moderate
heat either dry or with a little oil before adding the water. If you do that, stir constantly to
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