There are so many varieties of rice available now, it can be hard to know which rice to use for what dish. Different types have different tastes and textures.

VARIETIES OF RICE
Long grain – eg Jasmine (Thai cuisine) and Basmati (Middle Eastern cuisine), for stir fries and curries
Medium grain – eg. Arborio and Calrose (it’s soft and slightly clingy), for Mediterranean dishes, risottos,soups, casseroles
Short grain – eg. Japanese or sushi style (it sticks together so can be eaten with chopsticks), for sushi and Japanese dishes, creamed rice

TIPS TO STORE RICE:
•    In airtight containers
•    In a cool, dark cupboard or pantry, free from dust, moisture, insects and pests
•    Add some whole cloves or some bay leaves in your rice container

 BEST WAY TO COOK RICE
•    Absorption method
•    Rapid boil

In a:
•    Rice cooker
•    Microwave
•    Saucepan
Cooking Rice by Absorption Method

Absorption method, whether by rice cooker, saucepan or microwave, allows the grains to gently swell, evenly absorbing moisture to produce separate, plump and more importantly, unsplit grains. (If cooking by rapid boil method, reduce the heat slightly so the grains to not split, which allows the starch to leach into the cooking liquid.)

Rice cookers are relatively inexpensive, are simple to use and are therefore highly recommended to produce uniformly good textured rice.

When cooking by absorption method always cook rice and then stand, covered, a further 5-10 minutes to allow the cooking process to complete.

The amount of water recommended to cook the rice is a guide only as there are a number of variables that can affect the final result. The water required to cook rice can vary depending on the variety of rice, the age and storage conditions of the rice and personal preference for a firmer or softer textured rice. Even cooking the same rice the same way each time may have slightly different results due to some of these variables. It is recommended to soak some rices, especially basmati and Koshihikari, before cooking. If no time for this step, the water and cooking or standing time can be increased, although the texture of the rice may not be quite the same.

 
Amount of Water to Rice
Chinese method: Put rice in pot and add enough water to come up the first joint of your index finger, with the fingertip resting on the top of the rice.

If only cooking one cup of rice the amount of water may need to be increased slightly for the short and medium grain rice, especially if a larger saucepan is used. So, as a general guide:
– Long grain rice = 1 1/2 to 2 cups cold water to 1 cup rice, 1 1/2 cups for each additional cup of rice
– Medium grain rice = 1 1/2 cups cold water to 1 cup rice, 1 cup water for each additional cup of rice
– Short grain rice = 1 1/4 to 1 1/2 cups cold water to one cup rice, 1 cup for each additional cup of rice

For firmer rice add less water, softer slightly more.
When cooking large quantities of rice the amount of water should be reduced.
If the rice is not to the preferred texture once cooked, add a small amount of extra water and leave covered for a further 5-10 minutes until absorbed and rice is softer.
Fluff cooked, hot rice with a fork or spoon before serving to separate the grains.

Rice Cookers
Rice cookers are simple and easy to use, and produce uniformly good textured rice.
Rice cookers have a suggested minimum and maximum quantity to be cooked. It is not recommended to cook less than the minimum amount suggested as the rice may not cook properly. It is also recommended to cook one cup less than the recommended maximum as the rice swells and can reach the lid, not allowing efficient circulation of steam to cook the rice adequately.

Rice cookers usually come with their own 170/180ml measuring cup. This is used to measure the rice, correlating to the water levels marked on the inside of the rice cooker.

If the rice cup is lost measure out the equivalent amount in another measuring cup and use that as a guide. Then the water levels on the rice cooker can still be used. Otherwise, any cup can be used to measure the rice as long as the same cup is used to measure the water.

Never rinse the rice in the rice cooker bowl as the grains may scratch the surface, especially if it is non-stick.

Put the rice in the rice cooker before adding the water.

Cooking Rice by Rapid Boil Method
Bring 6-8 cups water to the boil, add 1 cup rice and gently boiluntil rice is tender.  Drain well before serving.

If rice is rinsed before cooking there is no need to rinse after cooking.

Cooking Rice in the Microwave
As microwaves vary enormously it is advisable to check with the instruction manual, but as a general guide the proportions of water to rice should be much the same as for the absorption method.

Cook on high to bring the water to a boil, reduce heat to moderate to complete cooking.
After the liquid is absorbed, always stand rice, covered, for a further 5-10 minutes to allow the cooking process to complete.
 
Cooking Rice by Ancient Chinese “Finger” Method
How much water to rice?  This tried-but-true method is all that is used by many experts to cook rice by absorption method.  Put rice in pot and add enough water to come up the first joint of your index finger, with the fingertip resting on the top of the rice.

Cooking rice with salt is a matter of personal taste and preference.  Traditionally Basmati  is cooked with salt,  Jasmine and Japanese style rice traditionally without, as it is believed to mask the natural and delicate flavour of the rice.
 
If not being used immediately, cooked rice should be cooled quickly (in shallow containers so it cools faster) and refrigerated in an airtight container.

Refrigerated Rice
Cooked rice can be refrigerated for up to 2 days in an airtight container or frozen.

Frozen Rice
Cooked rice can be frozen in an airtight container for up to 1 month.  Defrost in the microwave on the defrost cycle or thaw in the refrigerator overnight.

Cooked rice can easily be reheated:
Microwave- Put cooked rice in microwave container with 1-2 tablespoons water,
cover and cook on high until heated through, stirring occasionally.
Steam – put rice in a colander or steaming basket and place over a pot of gently boiling water, cover and allow to heat through, stirring occasionally.
Oven – Spread rice in a shallow, oven-proof dish, sprinkle with a little water, cover and heat in a moderate oven.