Rice is a pantry powerhouse, no matter if it’s eaten for breakfast, lunch, dinner or even dessert. It’s a great pantry staple: simple to make and easy to store. But rice is more than just something to serve as a side or accompaniment. Its ability to take on flavours, become crispy or creamy, and be used in savoury and sweet recipes makes it easy to rally behind this global grain.
Read on to discover different types of rice, how to cook rice, and delicious rice recipes.
Types of rice grains
Basmati
An aromatic long-grain rice that’s popular in South Asian cuisine. Delicate, nutty and fluffy, basmati rice is perfect for biryani, pilaf or as a side for curries.
Sushi
A short-grain rice with high starch content typically used in Japanese cuisine, the variety produces a signature sticky, chewy texture. Its plump grains are ideal for sushi and rice balls.
Arborio
This high-starch, short-grain rice creates a creamy texture while staying chewy. Often used in Italian recipes, it’s great for risotto and creamy soups.
Short-grain
Short-grain rice is almost as wide as it is long and has a high starch content, becoming plump and soft when cooked commonly used for sushi, sweet puddings and salads.
Medium
Sitting perfectly between fluffy long-grain and sticky short-grain rice, this moist and chewy rice has a slight cling that’s perfect for paella, jambalaya and thick soups.
White long-grain
Your versatile, neutral-flavoured pantry staple. Lower in starch for fluffy, separate grains, white long-grain rice is a winner for stir-fries and pilafs, or as a classic, easy side.
Jasmine
An aromatic long-grain rice historically from Thailand. Its slightly sticky texture makes it the ultimate partner for Southeast Asian stir-fries and curries.
Brown
Nutty, nutritious and oh-so filling! This whole-grain hero is perfect for bulking out your favourite salads or building hearty grain bowls.
How to cook rice
Step 1 of 4
Rinse rice before cooking. This extra step removes excess starch that can make the rice sticky and claggy.
Step 2 of 4
Use a 1:2 ratio for cooking most rice. That is one cup of rice to two cups of water or other cooking liquid, such as stock or coconut milk.
Step 3 of 4
Bring to a boil. Reduce to simmer and cover. Cook until liquid is absorbed. Cooking times vary. White rice types take between 15 to 30 minutes. Brown rice may take up to 55 minutes, depending on grain length.
Step 4 of 4
Remove from heat and sit covered. Then fluff with a fork before serving.
Leftover tips
Day-old rice makes the best fried rice as it’s drier and won’t go soggy.
Leftover rice can also be made into arancini, puddings or salads.
Swaps
Here are some easy pantry swaps for when you’re all out of rice:
Couscous
Barley
Quinoa
Risoni or orzo
Blitzed cauliflower or broccoli
Storage tips
Uncooked rice is shelf stable and can be stored in an airtight container in the pantry.
Cooked white rice can be stored in the fridge for up to two days. Cool the rice quickly and place in an airtight container. Prevent rice from drying out when reheating it by sprinkling it with a few drops of water or stock.
Cooked rice can be frozen. Place cooled rice in an airtight container, filled to the lid to reduce the air inside, then freeze. It will taste best within two weeks, but it is safe to freeze for up to three months.
Rice recipes
From easy fried rice to rice pudding and rice salad, find your next tasty meal here.