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Variety: Japonica. Grain shape: Short-grain. Finish: Brown, purple/black (shown below), polished white (shown above). Region: Across Asia. Also known as glutinous or sweet rice, sticky rice is a short-grain japonica variety that has a relatively large amount of amylopectin, which makes it incredibly sticky.

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How to cook rice on the stove (my default method) Place 1 cup of rice (no rinsing!) and 1.5 cups water in a saucepan and bring to a boil over medium high - no lid; Turn heat down to low, cover with lid, and leave for 13 minutes; With lid still on, remove saucepan from stove and stand for 10 minutes; and. Fluff with a rice paddle, rubber.

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Make perfect pilaf: A little butter, a vigorous boil and a finishing steam, for a base to many meals. Quickly turn out fried rice: Day-old rice is the perfect canvas for fried rice, easily taking.

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Stir in the rice and drop the heat to medium-low. Let it cook uncovered for about 15 minutes while stirring occasionally. Use a spoon to check your desired doneness of the rice. Drain and fluff. Once you feel the rice is cooked all the way through, drain the pot and let it sit for about 5-10 minutes to steam.

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We source two medium-grain paella rices from the Matiz company in Valencia, Spain: Bomba and traditional. The Bomba absorbs twice the amount of water as long-grain rice, but doesn't get sticky. The traditional paella rice from Matiz is less absorbent than Bomba, but more so than other medium-grain varieties.

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Medium-Grain. A little squatter than long-grain, medium-grain rice is thought by some to be essentially the same as short-grain rice. It's true that it cooks up sticky, like short-grain, and you.

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Common Types of Rice. There are two prominent varieties of rice plants: indica, most often long-grained and aromatic, and japonica, short and medium grain rice. Within those two plant types, there are over 40,000 different variety of rice. Other un-hulled rice types include red rice, black rice, and purple rice.

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Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part liquid to 2/3 parts rice. Bring the water to a boil. Once it's boiling, add a big pinch of salt. Maintain a.

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Red rice is native to different regions around the world and can be short-, medium-, or long-grain, depending on where it is grown. Its ruddy-hued bran coating keeps the grains firm and distinct and gives them a nutty, slightly sweet flavor that is similar to wild rice.Try blending red rice with brown rice to add texture, or use it on its own in grain bowls, salads, pilafs, and soups.

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For white basmati rice, add rinsed rice, 1 ½ cups water, and ½ teaspoon of salt to a medium saucepan. Bring to a boil. Stir once, cover, and reduce heat to a simmer for 18 minutes. Remove from the heat and keep the lid on to steam for five minutes. Fluff with a fork, and serve.

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Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear. Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water.

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Transfer the washed rice to a pot. Pour in water and gently shake the pan so the rice forms an even layer, with water fully covering the rice. Turn on medium heat and cook until the water comes to a full boil. Cover the pan and turn to low heat immediately. Set the cooking time according to the chart above.

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Short-Grain Rice. For: sticky, starchy clumps; examples: Japanese short-grain, bomba, Chinese black rice, short-grain glutinous rice. Chubby, round, and starchy, the cooked grains glom together in.

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Black rice: Use 1½ to 2 cups liquid to 1 cup rice. Rinse rice in a colander until the water runs clear. Bring water and rice to a boil, cover, and reduce heat to low. Cook for 30 to 35 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for five minutes.

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Rice varieties are classified as short-, medium-, or long-grain based on their length-to-width ratio when cooked. Long-grain rice is long and thin (roughly four to five times as long as it is wide), while medium-grain rice is about two to three times as long as it is wide. Short-grain rice is considerably more wide than it is long.

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Step 2. Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means.