Cooking rice: varieties and methods

In short: Rice is usually cooked at a ratio of rice to water of 1 to 2 (long grain). Each variety has its own timing: basmati 10 to 12 minutes, round-grain rice for rice pudding longer.

In more detail: With absorption rice the grain takes up all the water; parboiled rice keeps more nutrients through pretreatment and stays grainy.

In detail

• Washing: Rinse basmati and jasmine before cooking until the water runs clear. This removes starch.
• Absorption method: Bring rice and water to the boil, lid on, let swell on the lowest heat, do not stir.
• Varieties: Long grain (fluffy), round grain (sticky, for risotto and sushi), brown rice (longer cooking).
• Arsenic: Rice can take up arsenic. Variety and plenty of cooking water (poured off) reduce intake.
• Storing: Cool cooked rice quickly and keep it in the fridge, because Bacillus cereus spores germinate in warmth (nudeln-richtig-kochen).