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Learning how to cook rice well can be difficult so I would first like to say that if you're planning on cooking rice often or if rice is already a staple in your diet then you should seriously consider buying a rice cooker. Rice cookers greatly simplify learning how to cook rice, most types make it very difficult to screw up the rice, plus they're so simple that it essentially removes one item from your menu that you have to spend time cooking. If you're at all interested, and you probably should be, I would definitely take a look at our page on rice cookers to help find the type that would suit you best.
The first step in learning how to cook rice is learning which rice you should use and when, there are many different types of rice and different types are cooked in different ways. I will go over the basics on how to cook these different varieties here, you can also follow their links for more specific information.
The first main choice to make is typically whether to use white or brown rice. White rice is more highly milled brown rice, with the outer germ removed, which also removes many of the nutrients, including fiber and B-complex vitamines. Brown rice typically has a more nutty flavor but sticks less and thus doesn't work as well in many rice dishes.
Short grain rice is very short and plump, almost round in shape. Once cooked it becomes very soft and sticky.
Sweet rice is a very short grain rice often used in desserts that call for rice such as mochi. This is a very sticky rice.
A bit longer than short grain rice, medium grain rice is still pretty clingy and are still fairly tender and moist.
The longest standard variety of rice, long grain rice, once cooked, usually becomes light and fluffy with little or no stickiness.
Basmati rice is an example of a long grain rice and is one of the aromatic rices. With a smell and flavor that might remind you of roasted nuts, basmati rice becomes light and fluffy when cooked.
Jasmine rice is another long grain rice, originating in Thailand and popular in many asian dishes. Although, contrary to most long grain rices, jasmine rice comes out somewhat sticky.
Here are the basics if you want to learn how to cook rice in a pot on the stove. (Note: You should try to use a pot that has a tight fitting lid)
- Rinse: Some rice you will need to rinse, some you won't, check on the bag or box, it will normally tell you if rinsing is not required. The reason to rinse your rice is that some companies use talc to help them process the rice, rinsing just removes that excess talc.
- Water: Different types of rice require different amounts of water, it will often say on the bag or box the amount of water you should use.
- Cook: Place the rice in the water and bring to a boil, then cover with a tight lid, lower the heat to low and let simmer.
- Serve: Don't remove the lid until the proper amount of time has passed, once the rice is soft and the water is fully absorbed you can fluff the rice and serve. (Some forms of rice should set, covered, off the heat for about 10 minutes before fluffing and serving, such as jasmine rice.)
Learning how to cook rice perfectly without using a rice cooker can take time, which is why I highly recommend getting one. However, not everyone can afford one nor are they always practical for all lifestyles, in this case practice makes perfect.