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How to Cook 10 Common Types of Rice

Claudia has been writing recipes online for many years. She enjoys coming up with unique and tasty dishes, especially sweet treats.

Discover how to cook 10 kinds of rice, from  arborio rice to wild rice.

Discover how to cook 10 kinds of rice, from arborio rice to wild rice.

If you are like my family, you eat rice all the time. It's easy to make, healthy, and delicious with almost anything.

When I bring a bag of rice home from the store, I immediately transfer it to an airtight plastic container for storage. The packaging it come in gets thrown away. Since I've been making some types of rice for many years, I have the instructions memorized. Lately, though, I've been trying out other varieties that I'm not so familiar with—and, once the original wrapping is gone, I can't remember how to cook them.

A Rice-Cooking Reference Guide

As you can see from the directions for the types listed, cooking methods can differ greatly, so I decided to come up with this reference guide to help. It's a lot better than trying to guess what the ratio of water to rice is and what the cooking times should be! Of course, whenever possible, I suggest that you follow the directions that are found on the packaging before consulting this chart.

This list contains 10 common rice varieties and their typical cooking methods. There are thousands of other types around the world.

Just a quick note: Recipes that include rice sometimes require preparations other than those listed here, so it's best to follow the instructions on the recipe.

10 Well-Known Types of Rice

  1. Arborio
  2. Basmati
  3. Black Rice
  4. Jasmine
  5. Long Grain Brown Rice
  6. Long Grain White Rice
  7. Medium Grain White Rice
  8. Parboiled Rice
  9. Short Grain White Rice
  10. Wild Rice
  • The different varieties are listed below in alphabetical order. You'll find type, origins, and uses for each one. You'll also find instructions for the stove top and microwave (if applicable).
  • If using a rice cooker, consult the instructions it came with.
  • All of the directions provided are for 4 servings. Amounts can be increased or decreased to get the desired number of servings.

1. Arborio Rice

Type: Short-grain. Brown arborio rice is also available, but prepared differently.

Origins: Italy, although now grown in other areas.

Uses: Used primarily for risotto and puddings.

Ingredients:

  • 1 cup rice
  • 1 1/2 cup water
  • 1 tablespoon butter (optional)

How to Cook Arborio Rice

source: lundberg.com

Stove TopMicrowave

Place rice, water and butter into a saucepan and heat until boiling.

N/A

Cover with lid, reduce heat to low, and simmer for 20 minutes.

 

Keeping lid on, remove from heat and let sit 10 more minutes.

 

Fluff and serve.

 

Scroll to Continue

Read More From Delishably

Basmati rice gives this Afghan Palau recipe a delicious aromatic flavor.

Basmati rice gives this Afghan Palau recipe a delicious aromatic flavor.

2. Basmati Rice

Type: Aromatic. Brown basmati rice is also available, but prepared differently.

Origin: India/Pakistan, although now grown in other areas.

Uses: Primarily used in main and side dishes.

Ingredients:

  • 1 cup basmati rice
  • 1 1/4 cup water
  • Pinch of salt

How to Cook Basmati Rice

Source: Royal Basmati Rice

Stove TopMicrowave

Rinse and drain rice 2 - 3 times.

Rinse and drain rice 2 - 3 times.

Place rice, water and salt in a saucepan.

Place rice, water and salt in a microwave safe bowl.

Bring to a boil.

Cover tightly with plastic wrap.

Reduce heat, cover and simmer for 10 - 15 minutes.

Cook for 5 - 10 minutes on full power.

Remove from heat and let sit, covered for 5 more minutes.

Remove the plastic wrap and stir. Careful, it's very hot.

Fluff before serving.

Cook for an additional 10 minutes on 50% setting.

 

Remove from microwave and let sit for 5 - 10 minutes.

3. Black Rice

Type: Other

Origins: Asia, but now grown in other areas as well.

Uses: Primarily used in main, side and dessert dishes.

Ingredients:

  • 1 cup black rice
  • 2 cups water

How to Cook Black Rice

Source: blackrice.com

Stove TopMicrowave

Place rice and water in a saucepan.

N/A

Soak rice in water for 60 minutes before cooking.

 

Bring to a boil after soaking.

 

Cover with a tight lid, reduce heat and simmer for about 30 minutes.

 

Remove from heat, fluff and serve.

 

4. Jasmine Rice

Type: Aromatic. Brown jasmine rice is also available, but prepared differently.

Origins: Asia, primarily Thailand, but also grown in other areas.

Uses: Used in main, side, and dessert dishes.

Ingredients:

  • 1 cup rice
  • 1 3/4 cup water
  • 1 tablespoon butter (optional)

How to Cook Jasmine Rice

Source: lundberg.com

Stove TopMicrowave

Place rice, water and butter into a saucepan and heat until boiling.

N/A

Cover with lid, reduce heat to low, and simmer for 40 minutes.

 

Keeping lid on, remove from heat and let sit 10 more minutes.

 

Fluff and serve.

 

5. Long Grain Brown Rice

Type: Common. Also available in short and medium grains. Brown rice is rice that is only hulled. The germ and bran remain.

Origins: Asia, but now produced globally.

Uses: Primarily used in main and side dishes.

Ingredients:

  • 1 cup brown rice
  • 2 cups water
  • 1 teaspoon salt (optional)
  • 1 tablespoon butter or oil (optional)

How to Cook Long Grain Brown Rice

Source: Giant Eagle

Stove TopMicrowave

Place rice, water, butter and salt into a saucepan and heat until boiling.

N/A

Cover with lid, reduce heat to low, and simmer for 50 minutes.

 

Remove from heat and let sit for 5 minutes.

 

Fluff and serve.

 

Chicken and rice casserole is the ultimate comfort food.  Long grain white rice is what I like to use when I make casseroles.

Chicken and rice casserole is the ultimate comfort food. Long grain white rice is what I like to use when I make casseroles.

6. Long Grain White Rice

Type: Common

Origins: Asia, but now produced globally.

Uses: Primarily used in main, side and dessert dishes.

Ingredients:

  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt

How to Cook Long Grain White Rice

Source: Giant Eagle

Stove TopMicrowave

Bring water to a boil.

Using a microwave safe covered 2 quart dish, combine water and rice.

Add rice and stir to combine.

Microwave, covered, on high for 5 minutes.

Reduce heat to low, cover and simmer for 20 minutes.

Reduce power to 50% and microwave, covered, and additional 15 minutes.

Remove from heat, fluff and serve.

While still in the microwave, let the rice sit for about 5 minutes.

 

Remove from microwave, fluff and serve.

7. Medium Grain White Rice

Type: Common

Origins: Asia, but now produced globally.

Uses: Primarily used in main, side dishes and desserts. Also used in sushi.

Ingredients:

  • 1 cup medium grain white rice
  • 2 cups water

How to Cook Medium Grain White Rice

source: riverrice.com

Stove TopMicrowave

Bring water to a boil.

Using a microwave safe covered 2 quart dish, combine water and rice.

Add rice and stir to combine.

Microwave, covered, on high for 5 minutes.

Reduce heat to low, cover, and simmer for 20 minutes.

Reduce power to 50% and microwave, covered, an additional 15 minutes.

Remove from heat, fluff and serve.

While still in the microwave, let the rice sit for about 5 minutes.

 

Remove from microwave, fluff and serve.

8. Parboiled Rice

Type: Parboiled rice is rice that has been partially boiled in it's husk. It is also known as converted rice. This process makes it retain more nutrients and makes it less sticky.

Origins: N/A

Uses: Used in main, side dishes and desserts.

Ingredients:

  • 1 cup parboiled rice
  • 2 1/4 cups rice
  • 1/2 teaspoon salt (optional)
  • 1 tablespoon butter/margarine (optional)

How to Cook Parboiled Rice

Source: www.producersrice.com

Stove TopMicrowave

Combine water, rice, salt and butter in a saucepan.

Combine water, rice, salt and butter in a microwave safe bowl.

Bring to a boil.

Bring to a boil, about 2 minutes on high setting of microwave.

Bring heat down to low and simmer, covered, for about 20 minutes.

Cover and continue cooking on 50% power for about 20 minutes.

Remove from heat and let stand for 5 minutes, covered.

Remove from microwave and let it rest, covered for another 5 minutes.

9. Short Grain White Rice

Type: Common

Origins: Asia, but now produced globally.

Uses: Main, side and dessert dishes. Commonly used for making sushi.

Ingredients:

  • 1 cup short grain white rice
  • 2 cups water
  • 1 tablespoon butter (optional)
  • 1 teaspoon salt (optional)

How to Cook Short Grain White Rice

Source: Bob's Red Mill

Stove TopMicrowave

Rinse rice 2 - 3 times with water.

N/A

Add rice, water, butter and salt to a saucepan with a lid.

 

Bring to boiling, cover and reduce to low heat.

 

Simmer, covered, for about 25 minutes.

 

Remove from heat, fluff and serve.

 

10. Wild Rice

Type: Other

Origins: North America, certain varieties from Asia.

Uses: Primarily used in main and side dishes. Also good in soups.

Ingredients:

  • 1 cup wild rice
  • 8 cups of water
  • 1/2 teaspoon butter (optional)

How to Cook Wild Rice

source: canoewildrice.com

Stove TopMicrowave

Add all ingredients to a saucepan and bring to a boil.

N/A

Bring temperature down to low and simmer for 30 minutes, covered tightly.

 

Turn off the stove and leave the pan on the burner for 30 more minutes, or until it has reached the desired texture.

 

Drain any remaining liquid and serve.

 

Other Sources

  • web.duke.edu
  • ricefest.com
  • usriceproducers.com

© 2015 Claudia Porter

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