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Cooking Tip: Know Your Rice


We are lucky, there are so many types of rice in our stores today, brown, red and even the beautiful purple/black rices that look so beautiful on your plate. I recommend trying them all and getting to know the subtle differences in flavors. The quick difference between long and short is that long rice is light and fluffy and the short rice is plumper and moister or stickier. “Sweet brown rice” is not really sweet, but is the stickiest of all so it is often used in Asian dishes like rice bowls and sushi.

Here is a great brown rice cooking method adapted from Saveur magazine. First rinse your rice. Bring a big pot of lightly salted water to a boil, just like you would for pasta. Pour in the rice, and boil uncovered, for 30 minutes. Drain the rice. Then return it to the pot, off the heat. Cover the pot and set it aside and allow the rice to relax comfortably for 10 minutes. Done. Btw, I like to fold a bit of seasoned rice vinegar into my rice…just a little tasty trick.


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