Rice feeds the world.
In China, the word “rice” means the same thing as the word “food.” In Japan, the word for “cooked rice” means the same thing as the word “food.”
I happen to love rice. Which is why I’m always trying to learn more about it and learn new ways to cook it.
There are three types of rice: long-grain, medium-grain, and short-grain.
Long-grain rice is 4-5 times wider than it is thick. When it cooks, it’s fluffy and separates easily.
Medium-grain rice cooks up into a more dense consistency, it’s moist, and it becomes sticky as it cools.
Short-grain rice is almost round and is really starchy. It’s also called “sticky rice” and is preferred for sushi, risotto, paella, and Asian desserts.
Some fun facts about rice:
1. Brown rice lasts about half as long as white rice does, because the bran is intact, making it more likely to turn rancid.
2. If you want your rice to remain separated once it’s cooked, sauté the rice in butter before adding the water to cook.
3. Adding butter to the cooking water helps to prevent the water from boiling over.
4. You don’t have to have a free stove eye to cook rice. You can cook rice in the oven by combining the rice and the proper amount of boiling liquid in a baking dish. Cover it tightly and bake at 350 for 1/2 an hour for white rice and 1 hour for brown rice.
5. If you burn the rice, and it’s fully cooked but still has a scorched flavor, scoop it into a fresh pot and cover with a slice of fresh bread. Put a lid on the pot and let it sit for about 15 minutes. The bread should absorb the scorched flavor.
However, if you burn the rice and it’s not fully cooked, it’s best to just start over.
6. Soaking brown rice grains for 4 hours prior to cooking reduces the cook time by half. The water-to-rice ratio doesn’t change.
7. Boost the flavor of rice by substituting broth, stock, or coconut milk for some or all of the cooking water.
8. Arkansas produces more rice than any other state in the US.
suck it, martha.