Rice

Rice is mostly starch; rinse to remove surface starch for separate grains.

Flavor

How to use it

Rinse then rest. Rinse until water is clearer, then let the cooked pot rest covered for 10 minutes so steam evens out the grains.

Toast first. Fry dry grains in a little fat before adding water to give a nutty flavor and keep them separate.

Common mistakes

• Lifting the lid while it cooks, which lets steam escape.
• Leaving cooked rice at room temperature for hours.

What goes with rice

• Saffron. Saffron’s aroma compounds infuse rice with a distinctive, vivid flavor.
• Coconut Milk. Rice cooked in coconut milk takes on its fat and sweetness, as in coconut rice.
• Rice Vinegar. Rice vinegar's mild acid seasons sushi rice and keeps it glossy.
• Gochujang. Plain rice calms gochujang's heat and carries its sauce, as in bibimbap.
• Kimchi. Plain rice balances kimchi's sour, spicy punch.
• Black Bean. Rice and black beans together make a complete, classic combination across Latin America.
• Cumin. Cumin's oil-solubilized flavors seep into rice.
• Butter. Butter coats each grain, adding a rich, creamy texture.

Try tonight

• Cook with a cinnamon stick and cumin.
• Fry leftover rice with garlic and egg.
• Finish with lime and chopped cilantro.

Storage

Keep dry rice in an airtight container; refrigerate cooked rice within an hour and use in 1 to 2 days.