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Guide To Rice Cookery

Perfect Rice…Everytime.

For best results, always follow the package directions of the type of rice you are using. When directions are not available, follow these directions for stove-top cooking.

1 cup (250 mL) UNCOOKED RICE COOKING LIQUID (water, broth, juice) COOKING TIME YIELD (cooked rice)
Long-grain white, basmati, jasmine 1-3/4 cups (425 mL) 20 min 3 to 4 cups (750 mL)
Long-grain brown or red (whole grain) 2-1/4 cups (550 mL) 40 to 45 min 3 to 4 cups (750 mL to 1 L)
Parboiled 2 cups (500 mL) 25 to 30 min 3 to 4 cups (750 mL to 1 L)
Medium-grain 1-1/2 cups (375 mL) 20 to 30 min 3 cups (750 mL)
Short-grain 1-1/4 cups (300 mL) 20 to 30 min 3 cups (750 mL)

Cooking Tips:

  • Cook extra rice at the beginning of the week to use in quick-prep dishes (use in casseroles, fried rice; with stir-fries; add to wrap sandwiches, soups).
  • Use broth, fruit juices or coconut milk in place of water for a change of flavour.
  • Measure accurately; use dry measure for rice, liquid measure for liquid.
  • Time cooking accurately; use kitchen timer.
  • Do not open lid during cooking or moisture will be lost.
  • Do not stir rice or you will disturb steam vents needed for cooking.
  • Rice will expand to 3 to 4 times its volume, so use appropriate size saucepan or casserole dish.
  • If rice is crunchy and liquid has been completely absorbed, add additional liquid, cover and cook 3 to 4 minutes longer.

Stove Top Cooking:

In a heavy-bottom saucepan, combine 1 cup (250 mL) rice, liquid, 1 tsp (5 mL) salt and 1 tbsp (15 mL) butter, if using. Bring to boil over high heat; reduce heat to low, cover and simmer for the time specified on chart. Test a few grains of rice for doneness (quickly replace lid). If not tender or liquid not completely absorbed, cook 2 to 4 minutes longer. Fluff with fork.

Oven:

Note: Boiling liquid must be used to start the process. In deep casserole dish, combine 1 cup (250 mL) rice, boiling liquid, 1 tsp (5 mL) salt and 1 tbsp (15 mL) butter if using. Cover tightly and bake in 350°F (180°C) oven, white rice for 25 to 30 minutes, parboiled for 30 to 40 minutes and brown (whole grain) for 1 hour. Fluff with fork.

Microwave:

In a deep microwavable dish, combine 1 cup (250 mL) rice, liquid, 1 tsp (5 mL) salt and 1 tbsp (15 mL) butter if using. Cover and cook on HIGH for 5 minutes or until liquid is boiling. Reduce to MEDIUM (50%) and cook white rice for 15 minutes, parboiled for 20 minutes and brown (whole grain) for 30 minutes. Test a few grains for doneness (quickly replace lid). If not quite tender or liquid not completely absorbed, cook 1 to 2 minutes longer. Fluff with fork.