Photographer's Note


Rice is Life/five:

To prevent spoilage by moisture or insects, store rice in a tightly covered container in a cool, dark place. Properly stored white rice keeps for at least a year.

Cooked rice should be covered and refrigerated for up to a week.

Cooked rice also may be frozen alone or in combination with other foods. Frozen rice keeps six to eight months if stored in suitable freezer containers.

Which Rice for Which Dish?
Each type of rice has a different proportion of two starches; amolyse and amylopectin. A higher proportion of amylopectin results in sticker rice. Rice will absorb water and swell during cooking producing softness, firmness and stickiness in varying degrees, depending on the variety.

When choosing rice, flavor, aroma, firmness and stickiness all have to be taken into account. Generally long grain rice is used in pilafs, side dishes, stir-fry and salads. Short grain rice is used in sushi, rice balls or rice puddings. Medium grain rice is used in risotto, paella, pancakes or rice pudding. Parboiled rice is suitable for soups, stews, entrees and side dishes.

To Rinse or not to Rinse?
Loose or bulk rice must be rinsed to remove twigs, insects, stones, and any other errant debris.

Converted rice should not be rinsed, as it's not necessary and added nutrients will be lost.

When making risotto, do not rinse Arborio rice; rinsing will wash away the significant amount of surface starch that contributes to the dish's characteristic creamy consistency.

For Japanese style rice, glutinous rice and basmati rice, it is recommended to soak rice to soften the rice grains.

General Cooking Tips
Rice is usually purchased with printed instructions on the package, which should be followed.

In default of manufacturer's instructions, there are a few simple techniques to ensure perfectly cooked rice:
Measure water and rice accurately, usually 1 cup rice to 1 3/4 cups water.
Rinse all rice (except converted and Arborio) 2 to 3 times before cooking to remove excess starch.
Do not rinse rice after cooking.
To test that the rice is cooked, pinch a cooked grain; if there is no hard core or chalky centre, the rice is cooked.
Always let rice stand for 5 to 10 minutes off heat with the lid on so as to complete the cooking process and redistribute moisture evenly.
To fluff cooked rice gently use a fork or flat spoon. To avoid the grains being smashed, slice through rice rather than stir.
The moisture content of rice can vary with age and storage conditions, so adjustments may be made to the amount of water added for cooking. (Source)


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