BOILING METHOD
Appropriate Rice: All white rice

Boiling rice is the simplest method of preparation. The boiling method produces tender grains of rice that are not sticky and can be used for garnishes, soups and salads.

1. Combine water and salt and bring to a rapid boil.
2. Add rice, stir and return to a boil.
3. Boil rice for 18 min.
4. Pass through a strainer and rinse rice to cool.

STEAMING AND SIMMERING METHODS
Appropriate Rice: All

Unlike boiling, the simmering and steaming methods use a measured amount of liquid to ensure the proper texture of the finished product. The gentler, lessagitated heat of simmering releases less starch from the rice, keeping it from becoming sticky. This method yields long grain rice that is tender and fluffy. It is good for rice used as a starch to accompany stews and other entrées. Short grain rice cooked by this method is tender with unbroken grains, as with sushi rice.

Simmering

1. Bring water, rice and salt to a boil in a heavy pot.
2. Cover the pot and simmer over low heat for 18-20 min. until all the water is absorbed.
3. Remove cover and stir rice with a fork to allow steam to escape.

Steamed Rice

Essentially cooked in the same manner as simmered rice, this process is performed in a commercial steamer. Rice and measured liquid are brought to a boil on the range, then placed in a shallow hotel pan and cooked uncovered in the steamer. Rice cookers are another variation on steaming and simmering methods. This method produces a consistent product by employing a thermostat and timer that cooks the rice at a simmer for precisely the right amount of time. Rice cooker thermostats can also be set to hold rice hot without overcooking it.

PILAF METHOD
Appropriate Rice: Long grain (white, brown, basmati, etc.)

The pilaf method of cooking rice is characterized by the use of a flavoured liquid (usually stock) and the addition of aromatic ingredients. The pilaf method is different from methods previously mentioned, as it begins with sweating aromatic ingredients. The rice is added and coated in the same fat, hence the classical French name riz au gras. Like the simmering method, the liquid used in making a pilaf is measured to ensure proper texture when done.

1. Sweat the onion in the butter.
2. Add rice and stir to coat with the butter.
3. Add the stock and bay leaf and season to taste.
4. Bring ingredients to a simmer. Cover tightly and place in a 350 F (177 C) oven for 18 to 20 min.
   until all the liquid is absorbed.
5. Uncover and fluff with a fork to release steam.

RISOTTO METHOD
Appropriate Rice: Medium grain or arborio

Risotto is a classic Italian cooking method for medium grain rice. The risotto method cooks rice at an active simmer while stirring. Hot seasoned liquid is continually added in small amounts until the rice is fully cooked. The result is a hearty dish of medium grain rice bound in a rich sauce thickened by the rice’s own starch. Traditionally Risotto should be rich in flavour and for this reason a seasoned stock or wine are the liquids used. A wide range of additional ingredients can also be added.

1. Bring chicken stock to a simmer and season with salt and pepper.
2. In a separate pan, heat 2 oz (60 g) butter and sweat the onion.
3. Add rice to the sweated onion and stir to coat with the butter.
4. Add about 1 cup (250 mL) of hot stock to the rice. Simmer while stirring until most of the stock
   is absorbed.
5. Repeat step 4 until all the stock is absorbed and rice becomes tender.
6. Finish the risotto by stirring in the remaining butter and Parmesan cheese. Heat to melt the cheese
   and butter. Serve immediately.

RICE STORAGE:

UNCOOKED:
Milled rice (white, parboiled or pre-cooked):
If stored properly, it can keep for two years on the pantry shelf.

• Once opened, rice should be stored in a tightly closed container that keeps out dust, moisture and other contaminants.
• Keep rice away from foods that have a strong fragrance/aroma as rice can absorb these fragrances over time.
• When white rice needs to be stored for longer periods of time, it is recommended that it be kept cold. Cooler temperatures preserve the rice and ensure it doesn’t lose its distinct aroma and nutrients.

Whole grain rice (brown, red or black):

• Because of the oil in the bran layer, this rice has a shelf life of approximately 6 months.
• Refrigerator or freezer storage is recommended to extend the shelf life.

How do I know if rice has gone bad?

• If uncooked rice has spoiled, it has a distinct fowl smell of fermentation.

COOKED:

Cooked rice, when not eaten immediately, should be cooled quickly. To store, place in shallow container, cover tightly and refrigerate or freeze. Cooked rice may be stored in the refrigerator for up to 7 days or frozen up to 6 months.

RETHERM:
To re-therm, simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice. Cover and heat on the stovetop or in the oven for about 5 minutes, or until heated through, fluff and serve.

EXTENDED USAGE:

COOKED RICE AS A THICKENING AGENT
For hundreds of years chefs have used rice as an excellent thickening agent. Cooked rice added to a liquid and puréed will add depth and a creamy texture to a sauce or soup (e.g. seafood bisque).

RICE FLOUR
Chefs use rice flour in recipes where wheat flour is traditionally used. Sauces thickened with a roux or slurry made from rice flour have a smoother texture and lack the starchy taste often detected when using wheat flour.

BATTERS MADE BETTER
Rice flour can be favoured for batters and coatings. Taking note of the traditional Japanese tempura batter, many chefs have discovered that rice flour renders a lighter, crispier batter for fried foods.