How to Cook Rice

Cooking rice perfectly doesn’t have to be tricky. For flawless results each time, read this article that covers everything you need to know about different rice varieties and how to cook them.

What is rice?

Rice is a cereal grain harvested from the grass species oryza sativa and oryza glaberrima. The former originated in China over 9,000 years ago, whereas the latter was domesticated in Africa. Today, rice is grown in many warm, wet climates around the world, and its versatility and adaptability make it a staple ingredient in many diverse cuisines. It boasts essential carbohydrates, vitamins and minerals, and comes in various textures, sizes and flavours.

Different types of rice

While there are thousands of rice varieties the world over, with different grain colours, textures and lengths, this article will focus on the following types:

Long grain: Known for its fluffy texture and non-sticky grains. Includes basmati and jasmine.
Medium grain: It has a creamy and tender consistency, and versions like bomba are often used for paella, and arborio in recipes like risotto and rice pudding.
Short grain: This includes sushi rice, which has a subtle sweetness and sticky texture.
Sticky rice: Not the same as sushi rice, it’s a grain used in Thai cuisine that’s steamed after soaking. It’s mostly used in desserts and boasts a soft and chewy texture. Glutinous rice flour is also often used when it comes to making sweets.
Brown rice: This is a whole-grain version with a nutty flavour and chewy texture. It offers more nutrients than its white counterparts.
Wild rice: Technically a seed rather than a grain, it has an earthy flavour and chewy texture. It may be a different species than rice, but its use is similar.

How to cook rice - stovetop method

Long grain

Rinse 1 cup of rice until water runs clear.
Boil 1.5 cups of water and add rice. Cover and let simmer for 15-20 minutes.
Let sit for 5 minutes. Fluff with a fork. Yields 4 servings.

Why rinse your rice

Rinsing rice before cooking not only washes away any debris, but it also removes any excess starch, keeping your rice from becoming too gummy or sticking.

Short grain

Rinse 1 cup of rice until water runs clear.
Boil 1.25 cups of water and add rice. Reduce heat, cover and let simmer for 15 minutes.
Let it rest. Yields 4 servings.

Sticky rice

Soak for 1 to 2 hours.
Cook in a steamer basket for approximately 30 minutes.

Brown rice

Rinse 1 cup of rice until water runs clear.
Boil 1.5 cups of water and add rice. Cover and let simmer for 40 minutes.
Let sit for 5 minutes. Fluff with a fork. Yields 4 servings.

Wild rice

Rinse 1 cup of rice until water runs clear.
Boil 2.5 cups of water and add rice. Cover and let simmer for 45-50 minutes.
Drain excess water if needed. Yields 4 servings.

Medium grain

We don’t recommend a stovetop method for this rice on its own. Medium rice, like bomba or arborio, is best cooked within an existing recipe for paella, risotto or rice pudding.