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How rice is classified, as well as how it's best cooked, depends mainly on the length of the grain.


Long and slender with a length that's four to five times its width. Because its grains stay separate, light and fluffy, it's perfect as a side dish.


Short and plump; only slightly longer than it is wide. Its moist grains stick together when cooked and stay tender even at room temperature.


Falls somewhere between long and short, with grains about twice as long as they are wide.


  • Brown rice is un-milled and retains the bran and germ that surrounds the kernel, giving it a chewy texture and a flavor often described as nutty. It takes longer to cook brown rice and it's more nutritious. Because of the oil in the bran and germ, it spoils more easily and so it should be kept refrigerated.
  • White rice has had its bran and germ milled away. It cooks up tender and delicate, but it is somewhat less nutritious than brown, which is why it is sometimes fortified.

This is the most popular method, using a set amount of rice and a set amount of water, for a set amount of time. By the time the water is absorbed, the rice should be tender.


  • Use a sturdy pot with a tight-fitting lid.
  • Add salt for flavor.
  • Substitute liquids for water for more flavorful rice: try half broth, some orange juice or a little wine.
  • Don’t peek! Lifting the lid will interrupt cooking.
  • For rice at its best, let it rest. After cooking time is up, let the rice stand off the heat for at least 5 minutes before serving.
  • Use a fork or a chopstick to fluff rice. Gentle handling will keep grains separate, not mushy.
  • If you cook a lot of rice, consider an electric rice cooker.


This is usually the preferred method for cooking sticky and clinging rices. Rice is soaked, drained and put in a steaming basket set over a pot or wok of boiling water and cooked by steam alone, without the rice ever touching the boiling liquid.


In this method, the rice is cooked much like pasta. Though this may sound appealingly easy and foolproof, it actually requires almost as much attention as does the absorption method. The rice is sprinkled into a large pot of boiling salted water, then stirred often to prevent sticking. When tender, it is thoroughly drained, then rinsed quickly to halt cooking. Sticky and clinging rices do not do well with this method, but many other varieties do fine.

RiceCharacteristicsGrain to LiquidBasic Cooking Method
Arborio Rice
Soft and creamy. Best used in risotto recipes.1 cup to 3/4 cupsAfter an initial toasting of the grains in butter or oil, liquid (usually broth) is added gradually as rice is stirred to create a rich almost saucelike result.
(white imported and brown)
A long-grain, highly aromatic, hulled rice from India. Usually aged for a year to develop its full flavor.White: 1 cup to 1-1/2 cups
Brown: 1 cup to 2 cups
Soak and rinse rice for 30 minutes. Simmer white basmati 15 minutes. Simmer brown 45 minutes.
Brown Rice (long grain)Tends to remain separate and fluffy when cooked. Great for pilafs, rice salads and paella.1 cup to 2 cupsSimmer 45 minutes.
Brown Rice (medium grain)Similar to long grain, but stickier. Great with stir-fries and curries.1 cup to 2 cupsSimmer 45 minutes.
Brown Rice (short grain)A sticky, chewy rice; very good in sushi and puddings.1 cup to 2-1/4 cupsSimmer 45 minutes.
Brown Rice (sweet)Very sticky. It is what mochi and amasake are made from.1 cup to 2 cupsSimmer 50 minutes.
Forbidden RiceA nutty-tasting black rice, imported from China. Soft textured; purple when cooked.1 cup to 2 cupsSimmer 30 minutes.
Jasmine Rice (white or brown)An aromatic, long-grain rice similar to basmati. The perfect accompaniment to Thai curries.White: 1 cup to 1-3/4 cups
Brown: 1 cup to 2 cups
Simmer white rice for 15 minutes.
Simmer brown rice for 45 minutes.
Kalijira Rice (white)A long-grain rice but on a miniature scale. Sometimes called baby basmati, these tiny grains are nutty and aromatic and cook up quickly.1 cup to 1-1/2 cupsRinse well. Simmer 10-15 minutes.
Lundberg CountrywildLong-grain brown rice, blended with Wehani and Black Japonica rices; delicious as a side dish.1 cup to 2 cupsRinse rice and simmer 45 minutes.
Purple Sticky RiceUsed as a sweet dessert rice.1 cup to 2 cups Rinse well.Bring to a boil (no salt), cover and simmer for 40 minutes.
Red RiceImported from Bhutan; has a nutty taste and pink color when cooked.1 cup to 1/2 cupsBring to a rapid boil over high heat. Cover, reduce heat and simmer for 30-40 minutes.
Sushi Rice (white)Medium grain, chewy and sticky1 cup to 1 cupRinse and drain several times until water runs clear. Bring to a boil. Cook 1 minute. Reduce heat and simmer for 15 minutes. Rest for 10 minutes.
Texmati Rice (brown)A cross between basmati and long-grain American rice. Delightfully nutty, fragrant rice.Great plain, with curried vegetables or seafood, or use in stuffings.1 cup to 2 cups Simmer 15-20 minutes.
Texmati Rice (white)A cross between basmati and long-grain American rice. Fluffier and milder in flavor and aroma than imported basmati.1 cup to 1-3/4 cupsSimmer 15-18 minutes.
Wehani Rice (red rice)A long-grain rice, but on a miniature scale. Sometimes called baby basmati, these tiny grains are nutty and aromatic and cook up quickly.1 cup to 2 cupsSimmer 45 minutes.
Wild RiceTechnically an aquatic grass seed, delightfully chewy and full-flavored, it's popular in grain mixes, soups and salads.1 cup to 3 cupsRinse well. Bring to a boil, cover and simmer strongly for 45 minutes.
Wild and Brown Rice20% lake-harvested wild rice and 80% long-grain brown rice1 cup to 3 cupsSimmer 45 minutes.
Wild Rice BlendMade from long-grain brown rice, sweet brown rice, Wehani, Japonica and wild rice.1 cup to 3 cupsSimmer 45 minutes.