In this guide to rice article you’ll find the basics. Rice can be tricky; one cup of wild rice will not equal the same amount cooked as a cup of brown rice. In this guide to rice, I’ve outlined a rice cooking reference sections, the steps for cooking rice to perfection, and the difference between the rices. I’ve also included a recipe at the end of this guide to rice to get you started.
Rice Cooking Reference
1 cup brown rice with 2 Ã?Â½ cup boiling water and 1 teaspoon salt needs to simmer 45-50 minutes and will equal 3 cups of cooked rice.
1 cup converted rice with 2 Ã?Â¼ cup boiling water and 1 teaspoon salt needs to simmer 20 minutes and will equal 4 cups of cooked rice.
1 cup instant rice with 1 cup boiling water and 1 teaspoon salt needs only to have rice added to water and removed from stove, set for 5 minutes, fluff and it will equal 2 cups of cooked rice.
1 cup of regular long grain rice with 2 cups of boiling water and 1 teaspoon salt needs to simmer 15-20 minutes and will equal 3 cups of cooked rice.
1 cup wild rice with 4 cups of boiling water and 1 teaspoon salt needs to simmer 45-60 minutes and will equal 4 cups of cooked rice.
Steps to Cooking Rice
Put water on to boil, bring to boil
Add rice and stir, Cover
Reduce heat and simmer until tender
Fluff with fork, Cover
Let stand for 5 minutes, Serve
Differences between Rice Varieties
Brown Rice: It is the whole rice grain with only outer husk removed in processing. It has oils, so it needs to be tossed after six months to prevent spoilage. It has a nutty flavor.
White Rice: It is a polished rice with husk, bran, and germ removed. It is available in different flavors and varieties. IT will keep nearly forever.
Converted Rice: It is white rice that’s been parboiled then dried. It is fluffier than regular white rice.
Instant Rice: Is rice that has been partially cooked and then dehydrated. It will cook in about 5 minutes.
Wild Rice: Is actually a marsh grass seed and has a nutty flavor. It cooks up more “attractive” to serve to guests.
Sample Rice Recipe: Quick and Easy Rice Pilaf
1 Ã?Â¼ cup chicken broth
1 Tablespoon butter
1 to 1 Ã?Â½ cup uncooked instant brown rice
Ã?Â½ cup carrots, shredded
1/3 cup sliced green onions
Ã?Â½ teaspoon dried rosemary
In saucepan, combine chicken broth and the butter and bring it to a boil. Stir in remaining ingredients and cover tightly. Reduce the heat, simmer it 5 minutes. Remove from heat and stir, covering again. Let stand 5 minutes. Ready to serve after fluffing with fork.