Rice, more than just crispies...
On a world-wide basis, rice is by far the most important food. It is a vital component in the dishes of Africa, Asia, South America, and parts of North America and Europe. Rice is eaten three times a day by half the world's population, forming the core of their meals. People of the Far East consume up to 400 pounds per person per year, compared with less than 10 pounds per person in the United States.

Interestingly, rice is not one of the most nutritious of grains. It is about 80% carbohydrates, with only a small amount of protein, B vitamins, iron, calcium, phosphorus, and potassium contained in the bran and germ. To its advantage, it is low in fat and sodium and high in fiber. When rice is polished and milled to create white rice, however, only the carbohydrates remain. "Enriching" rice returns some, but not all, of the nutrients lost in the polishing process. A more nutritious option is converted rice. Converted rice, sometimes called "parboiled," is steamed and pressurized before milling, which forces 70% of the nutrients of the bran and germ into the grain, although fiber remains unaffected.

Short, Medium, or Long?
The performance and texture of rice depends greatly on whether it is long, short, or medium grain. Long grain rice cooks up fluffy and light, with the individual grains well separated. It is the rice of choice for pilafs, salads, poultry stuffings, and as a side dish.

Medium grain is not as sticky as short grain rice, but has better cohesive quality than long grain. It is a good choice for pancakes and rice puddings.

Short grain rice has thicker kernels than long or medium grain, and becomes dense, chewy, and somewhat sticky when cooked. Short grain is best for risottos, rice balls, or croquettes.

Glutinous rice, also known as sweet rice, sticky rice, or waxy rice, is usually used in the cooking of Southeast Asia for sticky sweets or snacks, and is the rice used for Japanese sushi.

To Wash or Not to Wash
Enriched white rice has added nutrients sprayed on the kernels which should not be washed away. Milled white rice and the brown rices are also clean and ready to cook without washing. Never rinse rice before making risotto. The essential ingredient for a creamy risotto is the starch coat of the grain.

Sometimes polished Asian sweet rices are dusted with talc to enhance their whiteness: if so, their labels must say so and the rice should have a quick bath before going into the cooking pot.

Cooking Rice
Rice absorbs flavors from whatever it is cooked with. Try simmering it in stock, bouillon, or maybe with a bit of wine, tomato, or lemon juice added to the water. Add your favorite flavorings like fresh herbs, sautéed onions, or mushrooms. For a nuttier taste, try browning rice in a skillet with a little oil or butter before adding liquid.

The amount of liquid and cooking time varies by type of rice. Following the chart below, put the liquid into a heavy pot with a tight-fitting lid so no steam can escape. Bring it to a boil and add the rice. Return to boiling, lower the heat to simmer, and cover tightly.

Do not stir or peek and let the steam escape! Natural channels form as rice cooks, allowing steam to run among the grains. If you upset the network of channels, the rice will not be fluffy, and the grains may become gummy and sticky. Follow timing directions, then let stand for 5 minutes, and fluff with a fork before serving.

rice measurements, cooking times and yields

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A World of Rice at the Co-op
Do not confuse converted rice with instant. Instant rice is precooked and then dehydrated. Unless it is enriched, it is the least nourishing of all forms available and the most expensive.

Arborio: This short grain rice from Italy has a translucent outer portion and an opaque center. When cooked, it yields a creamy product with an al dente firm consistency. It has the ability to absorb large amounts of liquid, making it the perfect risotto rice.

Basmati: This aromatic long-grain rice is available in both white and brown. Aproduct of India, it is aged for at least a year after harvest in order to develop its full flavor. It is the rice to use with Indian and Middle Eastern cuisine and makes excellent pilafs. Domestic varieties of basmati are Texmati, a combination of basmati and long grain American, grown in Texas; and Wehani, a nutty-tasting, reddish-brown type of brown crossed with basmati, grown in California.

Brown: Brown rice comes in short, medium, and long grain varieties. It is in its natural form, having only the hull removed, and is the most nutritious form of rice. It contains the carbohydrates found in milled white rice, plus vitamins, minerals, amino acids, polyunsaturated fats, and fiber that white rice loses during milling. Because of the small amount of fat in the bran layer, brown rice should not be stored for more than a month or two.

Brown Popcorn: A long grain rice grown in Louisiana, it has a popcorn aroma as it cooks. Very flavorful with long, separated grains. Excellent for pilafs, salads, casseroles, and side dishes.

Sushi: Glutinous, sweet, imported rice with slightly opaque white grains. Sushi rice should be cooked in a rice cooker or steamed using a vegetable steamer.

Thai Sticky: Another glutinous rice used in Thai cooking. Steam soaked rice in a steamer or rice cooker for best results.

Wild Rice: Grown mostly in Minnesota, wild rice is actually not a grain but an aquatic grass seed. Some is still harvested in canoes by Native Americans in the upper Great Lakes region. It is a difficult crop to grow, highly vulnerable to the weather, birds, insects, disease, and changes in water level. Attempts to grow it commercially have met with varying success, but purists claim they can distinguish between true wild rice and cultivated.

Wild rice comes in several grades, including long, medium, and short, also known as giant, extra-fancy, and select. The most popular and available grade is medium, with clean, unbroken grains. The short grains are not of uniform length or size, may be broken, and are best used in baked goods, soups, and stuffings.

When considering the price of wild rice, keep in mind that wild rice triples in volume when cooked, and one pound can provide 30 servings or more. A high-fiber food, rich in protein, B vitamins, and minerals, it has a distinctive chewy, nutty, and smoky flavor that makes it a perfect side dish, or try in salad, soups, or stuffing. Pick over wild rice carefully and rinse before cooking. When rice is tender, some of the grains will burst open. Bite-test a few before draining.

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