WHITE RICE: Milled rice
Prep:Rinse with cold water.
Rice-to-water ratio:1 cup rice, 2 cups water
Cooking:Heat to a boil, cover, then reduce heat to very low and cook for approximately 20 minutes. Let stand for 10 minutes.
Tips:To prevent the rice from sticking, turn with a rice paddle or wooden spoon after you let it sit.
BROWN RICE:Rice taken from its husk (but not yet milled and polished) that contains more nutrients than milled rice
Rice-to-water ratio:For long-grain, 1 cup rice, 2 cups water; short-grain brown rice may require more water, 2 ¼–2 ½ cups
Prep:Rinse rice thoroughly under cold water, then drain in a sieve and let sit for 15 minutes.
Cooking:Stir rice and water while it comes to a boil in a medium pot. Let boil, uncovered, for about a minute. Cover, reduce to a simmer, and cook for 40 minutes. Let stand for 15–20 minutes.
Tips:As rice cooks, skim off the pale-brown bran foam that may accumulate on top.
WILD RICE:The seed of a tall, aquatic North American grass
Prep:Immerse wild rice in a bowl of cold water and scrub lightly with the palms of your hands; pour into a strainer to drain.
Rice-to-water ratio:1 cup rice, 3–4 cups water
Cooking:Bring to a boil in a large pot. Keep at a low boil, uncovered, for 35 minutes. Lower the heat and cover, cooking for 10 more minutes.
Tips:To make more flavorful, replace water with vegetable broth. You can also cook wild rice with other types of rice, including brown and white.
