Successful rice is all about the type of rice, ratio of rice to water, cooking temperature, and time.
There are many different kinds of rice, some of which I am sure that I have not prepared but there are a few simple rules about cooking rice that have been applied to different types with good result. Never for get that food is personal. Rice is a good example of that. Some define good rice as separate grain, if it is sticky it's no good. Others will define good rice as sticky, and will wonder what went wrong when the rice does not cling to their chopsticks. As a way to demonstrate the rule of thumb technique for cooking rice, we will be using long grain brown rice.
Rinsing Rice. Yes or No?
The key to answering this question seems to be know your rice. (Or read the package.) If the rice was produced in the US and has pre-rinsed on the label, no need to rinse. If you believe that the texture of your rice is fluffier when you rinse, then rinse. If the package has the word "fortified" on it, that means that some of the nutrients lost in the milling have been added back and rinsing can remove those, so maybe no rinse is better. Some rice is packaged with the addition of talc or other anti-moisture agents. These should be rinsed.
After you have figured out the rinse, no rinse part, time to select a pot. Heavy bottom, deep, with lid is preferred. That being said, the thing I like about this technique is that it is a great starting point for any cooking equipment, any rice, and any source of heat. I have cooked rice on a campfire in a paper cup, and in a tin can with decent results using the following guidelines.
1) Put Rice in the pot.
2) Fill pot with water so that the level of the water is one thumb knuckle above the level of the rice.
3) Bring rice/water to a boil. Do not stir. Cook until water forms little wells in the surface of the rice, and when you look into those wells, there is no liquid visible. (You may still see some steam.)
4) Reduce heat to low and cover. Continue to cook on low for about 10 minutes. DON'T PEEK and DON"T STIR. If you remember the don't peek part, the don't stir part will just come naturally.
5) Turn heat off, keep covered about 10 more minutes. DON'T PEEK and DON"T STIR.
6) Fluff and serve.
Now before you say it, let me address a few things. I offer this technique as a general guideline. You may need to vary it somewhat depending on the type of rice, your cooking equipment, you personal preference for flavor and texture, altitude, and nutritional goals.
These are some guiding points taht I use when I am trying a variety of rice I may not have used before.
Long grain rice tends toward more sparate grains, medium and short grains tend to cook up more sticky. If I am making rice pilaf, I will go for long grains. If Sushi, medium.
Whole grain rice can take a little more liquid and a little more time than refined white rice.
When I say liquid above, I mean that you can use stocks or other flavored water to cook your rice. If you use liquid which is more acidic, like wine or some juices, you will change the texture of the rice. It seems to get a little more gelatinous.
You probably noticed that I did not include any salt or fat in the technique above. This does not mean that you can't add them. You can add them when you add the water or wait until the entire cooking process is completed for two different results. Salt and fat will have an affect on texture and flavor.
I hope this helps. Please leave comments or additional questions! Chef Richard
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