Rice Article - Allrecipes.com
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Meet the grain that fuels the world.

What would we do without rice? Most cuisines of the world feature rice in one way or another--from sushi to arroz con pollo, rice puddings to paella, and dolmas to dirty rice and jambalaya! We’re also drinking our fair share of rice--in sake, horchata, rice milk, and beer. All tolled, we humans get more than 20% of our calories from this mini but mighty grain.

Kinds of Rice

There are three basic kinds of rice--short-grain, medium-grain, and long-grained--but among them, hundreds of different varieties.

White rice is highly refined and polished and does not require washing before cooking. Recipes using other types of rice, such as Basmati, occasionally call for soaking or rinsing the rice before cooking to remove extra starch.

White Rice

White rice has been milled to remove the outer husk, the bran, and the germ. Though less nutritious, white rice has some advantages over brown rice: it stores longer and cooks faster.

Brown Rice

Brown rice has been given the lightest touch in terms of processing. It is the whole grain version with just the outer husk removed, leaving the nutrient-rich bran and germ. It is nutty, chewy, and more nutritious than white rice.

Arborio Rice

Arborio rice is a medium-grained, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the arborio rice give up starch that helps thicken the dish.

Basmati Rice

Elegant, perfumy basmati rice is a long-grained rice grown along the foothills of the Himalayas. It’s an important part of Indian and Pakistani cooking. The word “basmati” means “queen of fragrance.”

Wild Rice

Wild rice is actually the seed of a grass plant, and so not a "true" rice, though it is often found in rice blends and pilaf mixes. Wild rice has a wonderful nutty flavor and a chewy bite.

Sticky Rice

Sticky, or “glutinous rice,” is a short-grained rice that is typically steamed, not boiled, and used in Asian specialties.

Feb. 28, 2011 7:30 pm
what is parboiled rice?
Mar. 1, 2011 7:10 am
minute rice maybe
Mar. 1, 2011 11:23 am
I've never had a problem cooking any kind of rice, until I tried Sushi rice recently. I want to learn to make Sushi, but first I'm just making Spam Musubi. I've tried rinsing first; I've tried soaking for 4 hours, then rinsing. Most of the cooked rice sticks to the pot and is a bear to clean. My dog can't even get the rice out. HELP!
Mar. 1, 2011 12:55 pm
Karla, sounds like you may be cooking at too high of a temp. at the end. Once the water is almost all soaked up, turn burner off and just let the rice sit for 5 to 10 mins. Rice cooker works fabulous also! Better luck next time.
Mar. 2, 2011 11:49 am
Karla - I have had the same problem and i add a drop or two of the rice vinegar to the water and stir the water before I put the rice in. It seems to help. Also, as soon as your rice starts to boil turn it down to low heat and cook it there until it's done. (helps make the rice stickier, because the water stays in the pot instead of boiling over. Good lucky next time!
Mar. 2, 2011 12:01 pm
I have had the hardest time finding Arborio rice.. do I need to look in a specialty foods store?
Mar. 2, 2011 1:48 pm
Edwardswife, I also had a hard time finding arborio rice. I got it from a health food store before but I noticed the last time I was at Wal-mart they had it with the regular rice! Yay! Maybe your local store will have it too or can at least get it for you. :)
Mar. 2, 2011 1:58 pm
Thanks, KarasMom06!
Mar. 4, 2011 1:53 pm
I had red rice once in a recipe and really liked it. Anyone have any red rice recipes out there? (I can't remember what kind of dish it was, but I liked the texture of the rice.)
Mar. 4, 2011 7:26 pm
I recently had a lightly pan-fried pickerel dish on a bed of "black rice." The rice was amazing, and had an almost crunchy texture. Any idea what type of rice the meal was served on?
Mar. 4, 2011 7:27 pm
Re: Momsie As per my understanding, parboiled rice is simply white rice which has been pre-boiled, which is supposed to shorten cooking time by a minimal amount of time.
Mar. 5, 2011 2:40 pm
Lauren, it's probably black Japonica rice. It's a very nutritious rice, rich in iron and antioxidants. I buy a mix of that and Mahogany rice from Fresh Market. It's a little pricey but yummy. :o)
Mar. 5, 2011 6:19 pm
Thanks Cheepchick.. I have a bunch of specialty stores around me so now that I know what I'm looking for it shouldn't be too hard!
Mar. 6, 2011 10:43 am
Karla- I make alot of sticky rice. Same needed for sushi. 1st are you using the right type of rice? Short grain white (Botan is a brand found at most regular grocery). I only use a rice cooker since I make such a large quantity of rice. I picked mine up at Target for 30.00. Your water to rice ratio is also very important. 1 1/2 cups of rice to 2 cups water. Is the general rule for sticky rice. Hope that helps
Apr. 18, 2011 11:27 pm
I have cooked rice in the microwave for years 1 part rice, 2 parts water a pinch of salt, cover bowl and cook on hi for 18 minutes, comes out perfect every time. This works for any white rice, as well as parboiled, never any sticky pots and pans
Dec. 22, 2011 11:14 am
If I can't find the Arborio rice (for a rice pudding), is there another rice similar that I can use instead? (when I was in Denmark, the rice was easy to find, but it was a particular type, the recipe here calls for the Arborio, but I know I've never seen it in a grocery store here). I saw the note up top to check Walmart, which is where I'm headed now, just curious if anyone knows a substitute in case I can't find it??
Feb. 27, 2012 8:57 pm
My Mom always used regular rice never any issues. I cook my rice 2-1 ratio. Bring the water to a boil, add rice, cover saucepan with two sheets of paper towel, top with the lid, turn heat to low and cook about 20-25 min. Perfect every time.
Mar. 3, 2012 8:24 am
Parboiled rice is also known as converted rice. The most popular brand you find in the grocery store is Uncle Ben's rice. It's my favorite rice and always turns out good.
Mar. 4, 2012 1:58 pm
Arborio rice is found in most common grocery stores. I work at a Zehrs store and we have carried Unico brand with the regular rice for at least the past 3 years.
Apr. 24, 2012 7:03 pm
Parboiled rice is like uncle bens rice, better than long gain rice, not sticky. I use it for everything.
May 16, 2012 8:28 am
will cooked rice in a meat casserole freeze well?
May 28, 2012 4:35 pm
How does one cook brown rice? I have never cooked a successful brown rice! Grrrrr! I need specifics. Help! Regular brown rice from the bag. Not parboiled or instant!
Rebecca Stock 
Jul. 3, 2012 12:03 pm
William, I frequently cook brown rice. You need to have the exact amount of water the package calls for for the amount of rice you are cooking. Any more and it becomes a soggy mess. Heat the water to boiling before adding the rice. You may want to add a little butter or bouillon to the water for extra flavor, too. As soon as the water boils, add the rice. Let the water come to another boil, turn the heat to low, and as soon as it's stopped boiling, cover it. Brown rice usually takes 50 minutes or so to cook, unless it's a parboiled (converted) rice.
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