Rice is one of the most convenient, versatile, great value foods available, and contrary to belief, it’s easy to cook and it’s safe to freeze and reheat!
From arborio to basmati, jasmine to whole grain and pudding rice to paella, there are many kinds of rice which are used in a wide variety of cuisines, some of which need to be cooked a little differently to get the very best results.
To help, The Rice Association has shared its tips for cooking each one to perfection, as well as some myth busting facts, so you can enjoy this nutritious and versatile grain to the fullest.
Top Five Tips for Delicious Rice Every Time
- Basmati – Basmati rice is ideal for making tasty Indian ‘fakeaways’ at home, such as curries, or even an on-trend Korean Bibimbap Bowl.
Cooking tip: Rinse the rice until the water runs clear before cooking. This helps to separate the grains and removes the surface starch from the rice, this stops it sticking together when cooking and results in delicious fluffy rice.
- Long Grain – Long grain is the ultimate crowd-pleaser , and thanks to its subtle flavour, it can be used in so many types of dishes.
Cooking Tip: Place a tea towel over the rice once cooked to absorb the excess moisture and prevent it from dripping back onto the rice.
- Fragrant/Jasmine Rice – Fragrant/Jasmine rice is the perfect partner to Thai and Vietnamese dishes.
Cooking tip: Remove the pot from the stove, and let it rest, covered, for five minutes and then fluff before serving.
- Risotto Rice – Risotto rice (also known as Arborio rice) is often used for rich and creamy Italian dishes like risotto.
Cooking tip: Add stock slowly so that the rice has time to absorb the liquid for a deliciously creamy result.
- Pudding Rice – Pudding rice makes deliciously simple and great value desserts to please everyone.
Cooking tip: To release the starch in the rice that gives it its creamy texture it needs a low heat when cooking.
For more information on each type of rice, visit www.riceassociation.org.uk/types-of-rice
Rice Myths & Facts
- Myth: Rice is hard to cook
Fact: Rice isn’t hard to cook! If you follow our simple step by step guide for cooking the different kinds of rice at www.riceassociation.org.uk/cooking-with-rice
you can enjoy perfect rice every time.
- Myth: You can’t batch cook or freeze rice
Fact: You can batch cook and safely freeze any leftover cooked rice to eat another time. Cool the rice quickly after cooking and freeze as soon as it is cold enough. Pack the rice into a container, seal and place into the freezer. It can be kept for up to one month.
- Myth: It’s dangerous to reheat rice
Fact: It is safe to reheat rice as long as you are careful. Cool your rice down as quickly as possible and get it in the fridge within an hour, but don’t keep it longer than 24 hours. Reheat it thoroughly until it’s piping hot all the way through and never reheat it more than once.
- Myth: Rice has no nutritional value
Fact: Rice offers a host of nutritional benefits. All rice is low in fat, cholesterol and sodium, high in energy, and packed full of vitamins and minerals such as vitamin E, B vitamins and potassium. Rice is also gluten free.