Here are simple recipes and techniques for making various kinds of rice. You only need a pot with a tight fitting lid. Sturdy pots with thickened bottoms are best for even cooking.

If you have rice often getting a rice cooker can be convenient. Rice cookers can be programmed to cook at a set time and to automatically turn off. Just follow the directions that come with the machine. And pressure cookers are handy for saving time when making brown or wild rice.

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Brown Rice

Makes 6 cups (1 kg), <50 minutes

There are several varieties of brown rice including: basmati, short grain, long grain, Jasmine, sweet rice, etc.

2 cups (370 g) fresh* brown rice of choice
4 cups (960 ml) water
1 tsp salt

Bring rice, water and salt to a boil in a pot with a tight-fitting lid. Simmer for 40 minutes on very low heat. Do not lift lid or stir!

Variations: add a small handful of cloves, cardamon pods, whole black peppercorns or lemon peel to the rice before cooking. Adding in some wild rice adds a nice flavour and visual interest.

20 minute Brown Rice (using a pressure cooker)

Makes 6 cups (1 kg), <30 minutes

2 cups (370 g) fresh* brown rice of choice
3 cups (720 ml) water (you need less water because very little water escapes)
1 tsp salt

Follow the directions that came with your pressure cooker. For the modern pressure cooker that we own this involves bringing rice, water and salt to a boil with the lid on. Once full pressure is reached we turn down the heat to medium-low and set a timer for 17 minutes. Turn off heat once timer goes off. The lid can not be heat dissipates and the pre

Instant brown rice

Instant brown rice is cooked rice that has been dehydrated. This processing reduces the nutritional value – but not by much. But instant brown rice can be little mushy and bland when it’s prepared, verses regular brown rice which is somewhat chewy when cooked, and has a delicious, nutty flavour.

Follow directions that come with the box.

* Note: the oils in brown rice are near the surface and can go off quickly. Fresh brown rice smells pleasant and nutty, while rancid rice smells faintly of oil paint or crayons. If possible sniff your rice before buying, or look for an expiry date far in the future. Once home, store rice in a cool place and use it within a few months. When the polyunsaturated oils in food go off, they create a bad flavor, lose their vitamins, and have been linked to advanced aging, neurological disorders, heart disease and cancer. See Has your food gone rancid? for more info.

Parboiled rice

Parboiled rice (also called converted rice) is steamed before it is husked, a process that causes the grains to absorb nutrients from the husk.  When cooked, the grains are more nutritious, firmer, and less sticky than white rice. Uncle Ben’s is a popular brand. This is a bit of a compromise between nutritious (and tasty) brown rice and fast-cooking tender white rice.  Taste-wise it is similar to white rice.

Follow directions that come with the box. Takes less than 30 minutes to cook.

White rice

Makes 5-6 cups (1 kg or less), <30 minutes

White rice is fast to cook and the results are tender and delicate, but it lacks the bran and germ found in brown rice. There are several varieties of white rice including: basmati, short grain, long grain, Jasmine, sweet rice, arborio, sushi, etc.

2 cups (370 g) rice of choice
3 cups (720 ml) water
1 tsp salt

Bring rice, water and salt to a boil in a pot with a tight-fitting lid. Simmer for 20 minutes on very low heat. Do not lift lid or stir!

Variations: add a small handful of cloves, cardamon pods, whole black peppercorns, or lemon peel to the rice before cooking.

More info at:

www.foodsubs.com/Rice.html – The Cooks Thesaurus