Rice

Rice is the primary food source for over half the world's population. Its neutral flavour makes it a blank canvas that pairs with virtually any cuisine.

Common varieties

• Long-grain white — fluffy, separate grains. Basmati and jasmine are the most popular.
• Short-grain — stickier, more starch. Used for sushi, risotto (arborio/carnaroli), and rice pudding.
• Brown — whole grain with the bran intact. Nuttier, chewier, and more nutritious. Takes longer to cook.
• Wild — not technically rice (it's a grass seed). Chewy, earthy, and high in protein.

Cooking methods

• Absorption — combine rice and water in a pot, bring to a boil, cover, and simmer until the water is absorbed. The standard method for most rice.
• Pilaf — toast rice in fat with aromatics before adding liquid. Builds flavour from the start.
• Risotto — gradually add warm stock to short-grain rice, stirring to release starch for a creamy texture.
• Rice cooker — the most reliable method. Set it and forget it.

Tips

• Rinse before cooking — washing removes surface starch and prevents clumping. Rinse until the water runs clear.
• Don't lift the lid — steam does the work. Opening the pot releases heat and moisture.
• Let it rest — after cooking, let rice sit covered for 5–10 minutes, then fluff with a fork.