Steaming Method This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.

Proper Proportions

Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.

How to Store Rice

Uncooked Rice Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.

Cooked Rice Allow cooked rice to cool completely, then store in a well sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.

Tips and Techniques

Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.

Measure rice and water accurately. The addition of salt and butter is optional.

Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.

Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.

Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.

Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.

Rice prepared in the microwave takes no less time than cooking on the stovetop.

When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.

Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)

Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.

Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.

When all else fails, follow the instructions...

While exactly how rice cooks varies from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to insure consistently good results, the best method for preparing rice is generally the one included on the package.

Copyright ©2006 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html. to subscribe.