Thanks to Martha Stewart, Alton Brown and Rachel Rae for parts of info included on this page.

White Rice vs Brown Rice

• The hull is inedible.  It is removed from the rice.
• Brown rice has not been milled and cooking time needs to be longer.  It has more nutrition than white rice.
• White rice has had the husk removed, and just the bran and endosperm remain.  This is usually enriched.

Long, Medium and Short

• Long rice is high on amylose, and tends to dry out if kept as leftovers.  It cooks up fluffy, and not sticky so is not good for sushi.
• Medium and Short rice have more amylopectin and cook up creamier.
• Short tends to be sticky and is good for sushi.

Jasmine Rice

• Long grain rice
• Very aromatic
• Used in rice pudding
• Used a lot in Asian cooking

Long Grain White Rice

• Husk removed
• Bran and germ remain
• Most common in the United States

Basmati Rice

• Extra long grain
• Delicate nutty flavor
• Aged
• Cooks long
• Used in Indian cooking

Long Grain Brown Rice

• Whole grain, although husk is removed
• Bran and germ is intact

Short Grain Brown Rice

• Cooks best with absorption cooking
• Nutty flavor

Sushi Rice

• Short round grain rice
• Also called glutinous or pearl rice
• Very starchy and sticky
• Here is a link to one of Grandpa’s Recipes about Sushi

Arborial Rice

• Short fat grain
• Used for Risotto
• Used in Italian cooking
• High starch, so it is great in rice pudding
• Other similar rices are Vilone Nano and Carnaroli rice
• – Yedo denado . Best for risotto . Short grain

Black Rice

• Also called purple or forbidden rice
• Chinese legend only available for emperors
• Anti-oxident properties

Bamboo Rice

• Bamboo rice is a type of rice popular in Asia, and it is made by infusing the grains with juice squeezed from bamboo plants. This action gives bamboo rice its distinctive green color and also adds a sticky consistency, so you might find bamboo rice to be a good choice for making sushi.

Wild Rice

• Not really rice.  It’s seeds from marsh grass.

Cooking Rice

French Method of Cooking

1. Boil large pot of salted water
2. Rinse 1 C long grain rice – very well
3. Add rice to the boiling water
4. Boil until tender – approx 11-12 minutes
5. Strain rice, shaking a couple of times
6. Put into a bowl with 1 TBL butter, salt and pepper

Rice Cooker

1. 2 C jasmine rice
2. 2 C cold water
3. Close lid and press the COOK button
4. Finishes in about 55 minutes

Cooking Brown Rice

Since this must be cooked longer, it tends to scorch.  Here is a good recipe.

1. Rinse 3/4 C brown rice – short or medium grain
2. Bring 1 1/4 C water up to boiling – add 1/2 tsp salt
3. Pour over rinsed rice and stir in 1 TBL melted butter
4. Put into baking dish or Dutch oven – and cover with lid or foil tightly
5. Bake at 375º for one hour
6. Let rest 5 minutes then fluff with a fork

Brown Rice Dressing Mix

• 3 slices of bacon – rendered till crispy, then broken into pieces – set aside

1. 1/4 C red onion – minced and cooked in bacon grease over low heat
2. Deglaze with 1/4 C white wine vinegar
3. Add 1/4 C chicken broth
4. Mix together 1 tsp Dijon, 1/2 tsp salt, 1/2 tsp sugar and scant black pepper
5. Whisk mixtures together and add back in bacon and brown rice (recipe above) plus 1 tsp fresh dill
6. Serve as a side

Standard Method of Cooking

1. Bring 1 C of salted water to boiling
2. Add 1 C rice and stir
3. Return to a boil
4. Cover, reduce heat and simmer for 16 minutes covered
5. Add 1 TBL butter and 1/2 tsp salt to the rice at the 8 minute mark
6. Finish cooking
7. Take off the heat, leave covered, let rest ten minutes
8. Fluff with a fork and cover until ready to serve