If desired, add about a pinch of salt per cup of rice. [1] X Research source Use oil or butter to soften the rice and add flavor. Add a half a tablespoon of butter or oil per cup of rice. [2] X Research source Try flavoring the water with some chicken stock or a bouillon cube. Get creative. Add some of your other favorite seeds and spices if you feel inspired. This will definitely change the flavor of your rice, so consult with others before you go too far.
Brown rice varieties will need about 2 ½ cups of water per one cup of rice. Wild rice can take up to four cups of water per one cup of rice.
Quickly check for steam holes in the rice. This is a good sign. It means that the rice is absorbing the water. Don’t take the lid off for too long– you need the steam to cook the rice!
American long-grain white or brown rice varieties are the most common in the United States. White rice is fluffy and dry. Brown rice tends to be more chewy and grainy in flavor. Jasmine rice is soft with a slight floral aroma. It is used in a lot of Southeast Asian cooking. Basmati rice has a nutty flavor. It is often used in south-central Asian cooking. [10] X Research source
Japanese-style rice is firm and often sticky. It is used in a variety of Japanese dishes. Bomba rice is also sticky and absorbs a lot of water. It is commonly used in Spanish dishes like paella. [11] X Research source
Arborio rice is quite sticky and creamy. It is used to make Italian dishes like risotto. Short-grain brown rice can also be quite sticky and chewy in flavor. [12] X Research source
Wehani rice is an American whole grain option. It is reddish-brown in color and mixes well with other rices. Chinese black rice is also a whole grain rice. Unlike other short-grain rices it is firm and non-sticky. It is a deep purple color when cooked. Wild rice cooks firm and chewy with a grainy flavor. It is long-grain and a dark brown color when cooked. [13] X Research source
