A guide to making rice

Noodles and rice have been menu staples in numerous cuisines for centuries. Both come in many different forms and can be combined with all sorts of meats, vegetables, sauces, cheeses and spices to make a nourishing meal.

Rice has shaped the culture, diet and economy of Asia. As one of humankind's oldest cultivated plants, it is the subject of numerous festivals, rituals and ceremonies, and is undoubtedly an important food staple.

• Long-grain or basmati rice has long, slender grains and a dry, glassy core. For best results, wash it thoroughly and soak for at least a half-hour before cooking. Then bring one part rice and two parts salted liquid to a boil, lower the heat and cook, covered, for 15 minutes.
• Before parboiled rice is husked and polished, hot steam is used to force about 80 per cent of the vitamins and minerals contained in the silver outer membrane into the rice grain so that it is very high in nutrients. To cook it, bring one part rice and two parts salted liquid to a boil, then lower the heat. Cook, covered for 20 minutes.
• Short-grain rice is chalk white and soft and sticky in the core. It produces plenty of starch when cooked and can be used for risotto and sweet dishes. Soak it for 20 minutes prior to cooking. Use one part rice to one part water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.
• Brown rice comes in short, medium and long-grained versions. It is nutrient-dense and high in fibre. Generally, you'll need to soak it overnight or for four hours. Bring one part rice and two parts salted liquid to a boil, then lower the heat. Cook, covered, for 15 to 20 minutes.

• Don't stir rice in the pot while you're cooking it — the result will be a starchy mess.
• When making rice, remember that most rice varieties triple in size. A side dish of cooked rice is about 125 grams (1/2 cup).
• Rice is tastier when prepared in broth, tomato juice or a mixture of water and wine.
• You can repurpose cooked rice as fried or baked rice with the help of oil and spices, as well as additions such as eggs, leftover meat and veggies. It's also good in soups.
• Add a pat of butter to the water to keep rice from boiling over.
• If rice is too moist after cooking, let it dry for 10 minutes on a baking pan in the oven.
• Store rice in a dry, well-ventilated place away from strong-smelling foods, as it easily absorbs other flavours.
• The nutrients in a rice kernel are located mainly in the bran. For maximum nutritional value, choose natural or whole-grain rice that has not had the bran removed, or parboiled rice.

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