Rice Cooking Chart

All rice should be simmered. Cooking times below are for rice added to boiling water, and then simmered according to the times below. Acidic juices lengthen cooking time.

Rice (1⁄2 cup)	Liquid	Time
Brown, long-grain	1 cup	30 min.
Brown, short-grain	1 cup	40 min.
Brown, instant	1⁄2 cup	5 min.
White, long-grain	1 cup	20 min.
White, short-grain	3⁄4 cup	20 min.
White, instant	1⁄2 cup	5 min.
Parboiled	1 1⁄3 cup	30 min.
Arborio	3⁄4 cup	15 min.
Basmati	1⁄2 cup	15 min.
Jasmine	1 cup	15 min.
Wild	2 cups	50 min.

Storage & Preparation

Store white rice in a sealed container in a cool, dry place for up to one year. Store brown and wild rice in a sealed container in a cool, dark place for only six months, as the higher fat content in the bran can turn rancid.

Basmati rice can be soaked for up to 2 hours, keeping the liquid which contains the soluble B vitamins, for cooking.

Do not rinse white rice as that causes nutrient loss, but do rinse wild, brown, jasmine and basmati rice to remove dirt and dust.

To prevent clumping in all rices, bring water to a boil, add rice and stir immediately, then simmer until done.

Do not stir rice again, for repeat stirring releases starches that can cause clumping.

Cooking rice in acidic juices (apple, orange, tomato) increases the cooking time. Dilute acidic liquids 50/50 with water.

Fluff rice with a fork before serving.

Add vegetables (onions, garlic, celery etc.) to rice along with herbs (cilantro, dill, oregano etc.) for variety.

Toppings for rice are limited only by your imagination.

If long grain rice is sticky, too much liquid was used, rice was stirred during cooking, or rice sat too long before serving.

You can soak glutinous (sweet) rice for 12 hours to ensure even cooking. Discard soaking water. Simmer glutinous rice in one part water to one part rice.