As with other foods such as potatoes, We believe that all rice is equal. Well, that’s not the case, there are more than 400,000 varieties that are grown around the world and that are distinguished from each other by their flavor, color, aroma and composition. Some rice is sticky, others are very dry, others thicken the broths…

The differences between rice They make us have to pay attention to what types of rice we choose and how we cook them so that they always turn out well.

One of the biggest differences between rice, which greatly affects cooking, is the amount of two types of starches that make them up: amylose and amylopectin. All rice contains both, although in different amounts.

• Rice rich in amylose They do not absorb much water and are very loose and spongy (for example basmati rice).
• Those rich in amylopectin They trap much more water and have a more rubbery and elastic texture (for example sushi rice).
• Those with a more or less equal balance They tend to be soft and sticky (bomba rice).

Rice that contains more amylose than amylopectin can be cooked in many different ways, but those rich in amylopectin are preferable to cook so that water absorption is more controlled.

I’ll explain a few varieties and how to cook them.

1. Basmati rice

It is a type of long rice from the Himalayas and Pakistan that has a very subtle fruity and spicy aroma. It is a rice rich in amylose, very easy to prepare so that it remains loose, and is usually used in pilafs, curries, biryanis, salads, etc.

How to cook basmati rice

The aromatic compounds that give it its characteristic flavor are soluble in water, so the best way to cook it is preventing the flavor from remaining in the water and we are left with a rather bland long rice. For this the best is Cook it with just enough water.

Ingredients

• 1 cup basmati rice
• 1.25 cups of water

Preparation

1. Put the rice in a saucepan or small thick-bottomed pot along with the water, cover it and put it on high heat.
2. When it comes to a strong boil, turn it to minimum. Let it cook until you don’t see any water.
3. Remove it from the heat and let it rest for 10 minutes. Uncover it and stir it. You will have a perfect basmati rice, al dente and with all its aroma and flavor.

Lately it can also be found brown basmati rice. It is the same rice but with all its husk, which is rich in fiber and vitamins. To cook whole wheat basmati, do exactly the same but letting the rice rest for at least 1 hour beforehand in plenty of water to shorten the cooking time.

Once the basmati rice is made it can be used for any dish, preferably those that require a very loose and fragrant rice. It can be frozen (once cold).

2. National round rice (bomba, senia, bay, calasparra…)

These are the ones we have been eating all our lives although the packages do not specify the variety. They are short or medium grain rice, rounded, that are soft and tender and that we use for any traditional dish such as paella.

The good thing about these rice dishes is that it is easy for them to be very juicy and absorb the flavors of the other ingredients. The bad thing is that they go by quickly and they become a paste if we do not carefully monitor the cooking time and the amount of water.

These rices are more balanced in the proportions of amylose and amylopectin. Part of its starches passes into the water, especially if we stir them, and It’s what makes dishes so sweet.. If we do not move them or stir them little, they release less starch and the dish tends to be looser.

How to cook round rice

In the case of paella What we do is cooking by controlled evaporation, similar to the method that I explained before for basmati, but without covering. This requires more liquid (about 2.5 times more than rice) and watch until there is no water left to prevent it from burning.

One of the first blunders that we usually have in mind our first forays into the kitchen It is usually cooking rice and turning it into a mush. This happens for two reasons: not enough water and too much cooking time. Round rice, except for paellas, we usually cook in a good amount of water and drain it when it is ready.

If there is not enough water in which to dissolve the starches it releases, they will thicken the water (like when making custard) until they become saturated and form a gel, while the rice will cook longer than necessary and end up opening and releasing even more starch. To avoid this use at least 1 liter of water for every 100 grams of rice.

Ingredients

• 1 cup of round rice
• 2 liters of water

Preparation

1. Bring the water to a boil in a medium saucepan or pot over high heat.
2. When it is boiling, add the rice and stir gently. Lower the heat to medium-low, just enough to keep it simmering gently.
3. Check the instructions on the package, it usually says how many minutes of cooking it needs.
4. 1 minute before indicated, take out some rice with a wooden spoon and taste it. If the center is very hard, leave it for 1-2 more minutes.
5. Once tender, drain it well and serve or sauté it or add it to the dish you are making.

Round rice can also be made with the same method as basmati rice, it turns out very well. You just have to make sure it doesn’t burn (remove it from the heat when the water has run out).

There are also these rice full version. Before cooking brown rice, soak it in plenty of water for at least half an hour. Then drain it and cook it with the method you want.

Brown rice can take up to 45 minutes to cook, but if we let it soak we shorten that time to the same time it takes to cook white rice.

Already cooked round rice lasts well for a few days in the refrigerator and can be frozen.

3. Risotto rice (baldo, roma, carnaroli…)

These rice dishes have become very popular because they make wonderful risottos. Part of its starches pass into the water or broth while the grain remains whole for longer.

The best use that can be given to them is precisely to make risottos and creamy and brothy rice dishes, since otherwise the flavor is the same as that of round rice.

Risotto with mushrooms

Ingredients

• 1 cup risotto rice (carnaroli, roma, baldo or other variety)
• 2 tablespoons olive oil
• ½ onion
• ¼ medium leek
• A pinch of nutmeg
• a pinch of salt
• 8-10 mushrooms
• 4-6 medium mushrooms
• Approximately 1 liter of hot vegetable broth

Preparation

1. Wash the mushrooms and mushrooms and cut them into medium pieces.
2. Finely chop the onion and leek.
3. Heat the olive oil in a medium nonstick saucepan or high skillet over medium heat. Add the onion and leek and sauté. Add the mushrooms and mushrooms along with salt and nutmeg. When they begin to reduce and release broth, add the rice. Stir it and let it all brown together for a couple of minutes.
4. Start adding broth, always a little scoop at a time (approx. 200 ml each time), stirring. When you see that there is little liquid left, add more and stir. Like this until the broth is gone. The rice will be al dente (and if not you can add a little more water) and with a creamy and juicy broth.
5. Serve it as is.

Risottos keep well in the refrigerator in tightly closed containers. A cold risotto can be used for a salad, for example, adding fresh vegetables and tender leaves.

4. Sushi rice

Chinese and Japanese rice are, in texture, the complete opposite of basmati. Rice grains absorb a lot of water and tend to stick together, which makes it easier to eat them with chopsticks. However, when you sauté them, they are super loose and have a fuller texture, like those served in Chinese restaurants.

One of the advantages of these rice dishes is that They retain their shape and flavor for longer. The downside is that if you’ve never cooked with them you may end up with inedible pasta. They are rice much richer in amylopectin, the starch that makes them rubbery.

If you make them with a lot of water They will release a lot of starch and it will immediately gel, forming a hard paste. To avoid this and to make it look like in Chinese and Japanese restaurants, ready to make sushi or fried rice, it is best to prepare it with just the right water.

Ingredients

• 1 cup sushi rice
• 1.25 cups of water (approximately 310ml)

Preparation

1. Put the rice in a thick-bottomed saucepan and wash the rice by filling it with water and stirring by hand. Dump that water and do it again. After 3 washes the water will be almost transparent.
2. Drain it well. Add the water, cover and put on high heat. When it starts to boil, put it on low heat until there is no water left. Turn off the heat, set it aside and stir in the rice. Cover it again and let it rest for 10 more minutes. You now have your rice ready to mix with rice vinegar to make sushi or to sauté in the pan with your favorite ingredients.
3. It will last 3-4 days in the refrigerator. Although you make a block, you only have to “cut it” with a wide wooden spoon while it is heated in the pan with a little oil. The rice will be loosened.

Frozen is practically the same. First let it defrost slowly in the refrigerator and then put it in the pan, “cutting” and stirring the rice to break up the clumps.