Glorious Rice

Friday, March 16th

Glorious Rice

Grain upon grain
Fresh and delightful as frost
A dazzling jewel
To what can I compare this treasure?

- Yang Mi (Ming Dynasty)

Rice is the predominant food for more than half the world's population. In China, rice is so important that a typical Chinese greeting is translated literally as "have you eaten your rice yet?". Native to Southeast Asia, rice is thought to have been brought West through travelers and conquests, arriving in the Americas with the Spanish in the early 17th century. The United States now grows 1% of the world's rice and exports the majority of this crop. Most varieties of rice are grown in semi-aquatic conditions (flooded fields). Though most rice growing in wealthier countries is now mechanized, traditional rice farming still exists in many parts of the world; with rice sown, transplanted and harvested by hand often under harsh conditions.
There over 8,000 varieties of rice, generally divided into three categories: short, medium and long grain. Short grain rice has a higher starch content which makes it more sticky when cooked. Long grain rices are preferable when light separate grains are required, such as in a pilaf.
No matter the variety, all rice has an inedible outer hull that must be removed through a milling process. Beneath the hull, the rice grain is composed of many layers including multiple vitamins, minerals and essential fats. Since many nutrients are concentrated near the surface of the grain, milling influences the flavor, nutritive value and shelf life of rice depending on how many layers are removed.
After milling, rice is available to consumers in several ways:
Whole Rice also knows as brown rice, has it's outer bran layer intact and therefore all it's nutrients present. The bran layer of rice also protects the rice germ's natural fatty acids. You will find the most flavor and variety in whole rices. This category includes traditional long grain brown rice, perfumed rices like brown basmati, as well as unique varieties such as black japonica and wehani red rice. Though wild rice is a member of a different species, it is categorized with whole rice in terms of it's nutritional value.
Partially Milled Rice is preferable for some people who prefer a shorter cooking time or have trouble digesting whole rice. This rice is processed by partially scratching the bran layer from the rice, leaving some of the bran's nutrients and protective properties in tact.
Partially milled rice is not commonly eaten in the United States.
Refined, White or Polished Rice is the most common form of rice eaten in the United States and Asia. This type of rice is milled and all of the bran and germ are removed, stripping the rice of many nutrients and leaving mainly starch. This process greatly extends the shelf life of rice, but because it is such a refined food, I recommend it be eaten in moderation.
Partially Cooked Rice is a category that includes parboiled, converted and instant rice. These types of rice are pre-steamed or cooked in different ways and then dried to create a more convenient product with shorter cooking time. In my opinion, they are seriously inferior in flavor and texture, akin to eating styrofoam, thus not recommended.
Arborio and Sushi Rice are two examples of refined rices that have specific applications. Arborio is a classic round white rice used in Italian cooking to make Risotto. It is considered one of the finest types of rice because of it's ability to absorb large quantities of liquid, creating a delicious porridge-like dish to which savory ingredients like mushrooms and cheese are often added.
Sushi Rice is also a short round rice with a high starch content that becomes sticky when cooked. Sushi rice is mixed with salt, sugar and vinegar to create the base for classic Japanese dish.
My Favorite Rice
My favorite purveyor of whole rice is Lundberg Family Farms in California. Their crops are grown using ecologically sustainable methods and their products are delicious. I highly recommend the Wild Rice Blend. You can find a recipe for Wild Rice Salad with Nuts and Dried Fruit on my website.

Rice Tutorial
One of the most common questions I get as a cooking teacher is "can you teach me how to cook rice?" Due to the prevalence of partially cooked rices, minute rice and the like.. the really simple cooking process of this grain is unnecessarily shrouded with mystery.
Rice is a very simple grain to cook, and the easiest way to make a mistake is to lose faith in yourself or to over-think it! Here are my tips for cooking rice:

Follow the package directions. Seriously, who knows better how to cook the rice than the people who grew and packaged it? If you purchase rice in bulk, check the bin for cooking instructions or email me for a general rice cooking chart.
For fluffy, separate grains choose a long grain rice and add to boiling water. For creamy grains that stick together use a short grain rice and add to cold water before bringing to a boil
Use a good quality saucepan with a thick bottom and a tight-fitting lid. No not use glass or aluminum, as both materials are poor/inconsistent conductors of heat.
Measure accurately, using a liquid measuring cup for liquid and a dry measuring cup for rice.
Seasoning! Don't forget the salt. This will make all the difference in the flavor of your dish. I recommend coarse kosher or sea salt.
Once rice and liquid have come to a boil, reduce to a low simmer. There should be small bubbles consistently rising to the surface at this stage. Then, place the lid on the pot and set a timer for the recommended time.
DON'T PEEK! This is the most important tip. Rice cooks via steaming. If you remove the lid to "check" the rice you let steam escape. This will cause the rice to cook improperly or even burn. So, don't peek okay? Trust the rice. If the heat is on low and it is cooking for the recommended time it will turn out perfectly.
When the time is up, remove the lid and check the rice by sticking a fork or a chopstick in all the way to the bottom. If you see no liquid, the rice is done.
Remove from heat. Allow cooked rice to stand in the pot uncovered for at least ten minutes (off the stove), then fluff and serve.
A final rice note: To rinse or not to rinse?
I know some one will ask, should I rinse my rice? Many people rinse rice before cooking, claiming that it removes some starch and improves texture. If you choose to do this, you can place uncooked rice in a bowl and rinse several times until the water is no longer milky. Then, drain and proceed with cooking.
Personally, I never rinse rice and have noticed little difference.