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Rice

Preferences

  • Basmati (less sticky) over Jasmine (more sticky)

Background

  • Rice contains two types of starch: amylose and amylopectin. The amount of each starch, which is different for every type of rice, determines the texture of the cooked rice.

  • Amylose is a long, straight starch molecule that does not gelatinize during cooking. Grains with high amounts of amylose will be fully and separated once cooked.

  • Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

  • Long grain rice typically has the highest relative amounts of amylose, with about 22% amylose (and 78% amylopectin).

  • Medium grain rice typically contain about 15-17% amylose (and 83-85% amylopectin).

  • Short grain rice typically contains the lowest levels of amylose and highest levels of amylopectin.

  • Sticky rice contains the highest amount of amylopectin and no amylose.

  • Brown rice is whole rice with the husk removed, the bran and germ remain.

  • White rice is whole rice with the husk, bran, and germ removed.

Types of Rice

Raw Rice

  • Arborio: Medium grain. Releases lots of amylopectin during cooking, so the finished dish is creamy and has a great soft mouth-feel.

  • Basmati: Long grain

  • Jasmine: Long grain. More amylopectin than regular long grain rice, so it cooks up creamier than long grain.

  • Ponni (Indian): Short grain

  • Sona Masuir (Indian): Medium grain

  • Parmal (Indian): Long grain.

  • Valencia: Medium grain

Processed Rice

  • Poha (Indian): Mechanically flattened rice

  • Parboiled rice: Partially cooked in the husk, then dried and milled. It may also be fortified with vitamins and/or minerals.

  • Idli rice: A type of parboiled rice that is used for making idlis or dosa.

Cooking

  • Don't soak.

  • Don't rinse Arborio rice (it's supposed to be stick and creamy).

  • To make rice less sticky, rinse with cold water until the water runs clear to remove Amylopectin.

  • To make rice less sticky, toast the rice before cooking, this helps break down Amylopectin.

  • Optionally add 1 tbsp olive oil or butter per 1 cup rice.

  • Optionally add 1/4 tsp kosher salt per 1 cup rice.

Stovetop

  • Simmer covered on low heat for specified time. Leave the lid on, remove from heat, and let sit for 10 mins to let rice steam. Check that all the water been absorbed, if not continue cooking. Fluff and serve

  • If rice is still crunchy after cooking, add 1-2 Tbsp of liquid and continue cooking.

  • If the rice is too soft or mushy try reducing the amount of water by 1-2 tablespoons.

Rice:Water

Cook Time

Rice

1:1.5

15

Basmati, Jasmine, White

1:1.5

20

Arborio

1:2

40

Brown

1:1.75

45

Wild Rice

Pressure Cooker

  • Use 1:1 rice to water ratio.

  • High pressure and 10 min NR.

Time

Rice

4

Basmati, Jasmine, White, Arborio

25

Brown, Wild Rice

Zojirushi Rice Cooker

  • Don't use warm water (95 F / 35 C or above) to rinse or cook.

  • Stir and loosen rice immediately after cooking.

  • Max "Keep Warm" time is 12 hours. Max "Extended Keep Warm" time is 24 hours.

  • For older rice, add a bit more water and use the Softer menu setting.

  • The included rice cooker cup is: 180 ml / 0.76 cups / 6 fl oz.

  • Rinsing

    • Be gentle but quick (rinsing should take less than 10 minutes).

    • Never spend more than 10-15 seconds during each rinse, so the rice doesn’t absorb the starchy water.

    • Initial Rinse: With an open hand, stir the rice in the water 2-3 times, then drain. Repeat 1-3 times, until the water begins to run clear.

    • Wash: Make a claw with your hand and quickly stir the drained but wet rice 30 times in a circular motion. Don't squeeze the rice in the palm of your hand. Then pour water into the rice, stir gently two to three times, and drain. Repeat this 2-4 times times. If the water remains cloudy, keep washing and rinsing until the rice grains are visible through the water.

    • Final Rinse: Same as the initial rinse. Repeat 2 times to ensure that the rice is clean.

Rice:Water

Min:Max [1]

Setting

Keep Warm

Rinse

Grain

1:1.5 [2]

1:5.5

White

Yes

Yes

Short / Medium Grain White Rice

1:1.8 [2]

1:4

Brown

Yes

Yes

Short / Medium Grain Brown Rice

1:4

Sweet

Yes

Yes

Sweet Rice

1:1.5 [2]

1:5.5

Jasmine

Yes

Yes

Jasmine Rice

1:1.25

1:3

Mixed

Yes

Yes

Long Grain White Rice

1:1.5

1:3

White

Yes

Yes

Basmati Rice

1:1.5

1:3

Brown

Yes

No

Wild Rice

1:1.5

2:3

White

No

No

Rolled Oats

1:2.5

2:3

Porridge

No

No

Steel Cut Oats

Footnotes

References

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