How to Cook Rice

measuring cup

Measure accurately; use dry measure for rice, liquid measure for liquid.
Time cooking accurately; use kitchen timer.
Do not lift lid during cooking or moisture will be lost.
Do not stir rice or you will disturb steam vents needed for cooking.
For delicious flavour, cook rice in chicken or beef broth or coconut milk instead of water.
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.

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

1 cup (250 mL) Uncooked Rice Liquid (water, broth, juice) Approx. Cooking Time Yield

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)

Stove Top Cooking

In a heavy-bottom saucepan, combine 1 cup (250 mL) rice, liquid (see chart), 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.

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.

Oven

Cooking rice in the oven is an efficient use of energy when baking other foods. Note: Boiling liquid must be used to start the process. In deep casserole dish, combine 1 cup (250 mL) rice, boiling liquid (see chart), 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.

Rice Cooker Method

Care should be taken to follow individual manufacturers’ directions. Turn rice cooker on. The cooker stops automatically by sensing a rise in temperature that occurs when rice has absorbed all the liquid.