Q&A for How to Cook Rice

You can stir fry garlic and onions with oil over low heat before adding the rice. Then, add the rice and coat it with the flavor. To finish it, add water and cook as usual.

To freeze cooked rice, first cook it as instructed above or as per your particular rice cooking method. Allow to cool down a little. Then, line a baking sheet with parchment paper. Spread the cooked rice across the baking sheet, over the parchment paper. Using a fork, fluff the spread-out grains to help separate as many as possible. Let cool down completely on the baking sheet, then transfer to a suitable airtight freezer container. Label with contents and date, then place in the freezer; it will stay at its best for up to 6 months. To defrost for use, put into the refrigerator about 4 to 6 hours before use, then use as required.

Yes, rice is gluten free, both the white and brown varieties. It also doesn't matter what type of rice (short-grained, medium-grained or long-grained rice), all of these remain gluten free. Rice can be used in a variety of savory and sweet ways to supplement a gluten-free diet.

Arborio rice is a small rice with an oval shape. It is not milled as much as long-grained rice, so it keeps a lot of the starch. This makes it ideal for using in risotto dishes, which gain a creamy texture during cooking, thanks to the extra starch still on the rice. Just take care not to wash the arborio rice before use though, or you'll lose the all-important starch.

Rice should be stored in airtight containers in a food cupboard/cabinet or pantry. The storage location should be dark and cool. Rice can become infested with pests if left in the open, so always keep the lid on tight. If your storage location is warm all the time, such as in the tropics, you can store rice refrigerated or frozen if you find you don't consume it fast enough before it goes stale. Always use by the date suggested on the packaging, as rice gets a stale flavor if it's too old, especially brown rice.

Rinse the cooked rice with hot water to remove the starch that makes it sticky.

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk and salt. Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting, and cover the pot tightly with the lid.

The only option for sifting burned grains is the hard way (piece by piece). Toast more gently and pay close attention to avoid burning altogether.

Jasmine and basmati are long-grain varieties that have been cultivated to bring out distinctive flavor profiles. They often turn up in Indian and Asian food. Brown rice—which is also available in long and short grains—is a lot chewier and heartier than white rice, and it takes about twice as long to cook. If your interest is in nutrition, then brown or wild rice is probably your best bet.

It depends on how much rice you want. There are measurements and serving sizes in the article.

If properly sealed, frozen rice will stay good for about 6 months.

Use cold water and heat it when you start the cooking process.

Yes. If you want to eat it later on, microwave it and add about 1/4 teaspoon of water (optional but recommended for soft rice). Do not add too much water or it will just become mush.

Let the rice sit and boil with the lid partially covering the pot. Never stir rice while it cooks or you could break up the grains and end up with clumpy, mushy rice.