Rice recipes

Cooking with Rice

More than half the planet eats rice daily, and every variety has its method. Basmati: soak 30 minutes, cook by absorption (1 cup rice to 1.5 cups water, 12 minutes covered). Sushi rice: rinsed until the water runs clear, simmered with a sweet-tart vinegar dressing. Risotto: short-grain Arborio or Carnaroli, toasted dry then bathed in stock one ladle at a time with constant stirring to release starch. For fried rice — nasi goreng, yangzhou, chahan — always use day-old refrigerated rice; that's the no-stick secret. Rice loves saffron, turmeric, coconut milk, butter, parmesan, soy. Humble grain, infinite range.