Ingredient guide

Rice

Rice feeds more people than any other grain. The two families that matter most at home are long-grain (basmati, jasmine, standard white rice — fluffy and separate) and short-grain (sushi, arborio — sticky and creamy). The right rice depends entirely on the dish.

Flavor & Texture

Neutral and slightly sweet, with aromatic varieties — jasmine and basmati — carrying delicate floral or nutty notes. Toasted rice develops a deeper, toasted flavor.

How to Choose

For stir-fries and sides, long-grain. For risotto, arborio or carnaroli. For sushi and rice bowls, short-grain. Brown rice keeps the bran and germ — chewier, nuttier, and more nutritious, with a longer cook time.

How to Store

Store dry rice in an airtight container in a cool, dark place — it keeps for years. Cooked rice keeps in the fridge for 3–4 days and freezes well; reheat thoroughly.

How to Prepare

Rinse long-grain rice until the water runs clear to remove excess starch. Use a 1:1.5 ratio of rice to water for most white rice: boil, cover, simmer 15 minutes, then rest 10 minutes off the heat with the lid on. Fluff with a fork.

Ways to cook it