Rice varieties and their preparation

Choosing the right type of rice from the packed supermarket shelf is quite a skill. At home, you then have to cook the rice in the right way, because each type of rice has its own preparation method. So time to provide some clarity.

When cooking rice, we can roughly distinguish between relatively dry cooked rice varieties and those with a sticky structure. 

The rice varieties which produce a slightly drier result are generally the long grain rice types like white rice, brown rice, parboiled rice and all the fragrant rice types.

The slightly stickier rice varieties are risotto rice and paella rice

Long grain rice

• Absorption method: 

With the absorption method, the rice is generally placed in a measured amount of cold water, exactly the amount that the rice can absorb. Once the rice comes to the boil, the heat can be turned down very low. As soon as small pits are visible in the rice, the heat can even be turned off. The rice then steams until it is cooked.

When using the absorption method, follow these ratios (but always consult the packaging):

White rice : water = 1 : 1½ 

Brown rice : water = 1 : 2

Because white rice still contains the powdery layer on the surface of the grain, for a nice dry grain, it is best to rinse the rice until the water is clear. However, this does mean washing away some of the vitamins, minerals and nutrients. In many countries where rice is eaten with chopsticks or with the fingers, people tend to prefer slightly sticky rice to that perfect dry grain.

• In lots of boiling water:

With this method, the rice is added to a pan of salted water, cooked and then drained. After leaving the rice to dry off, you get a nice fluffy grain.

• Steaming:

Rice can be steamed easily and in a controlled way in a steam oven without the risk of overcooking or burning. Keep the same ratios for white or brown rice. However, you must use boiling water. Put the rice in the closed steam container with the water and steam according to the times of the automatic steam programme.

   Medium grain rice

The medium grain rice varieties absorb a lot of moisture, lose starch into the cooking liquid, but keep a firm grain. The result is a slightly sticky rice, surrounded by ‘creamy’ cooking liquid, but still al dente on the inside.

Two well-known dishes made from round grain rice are paella and risotto. Both dishes require a very different cooking method.

• When preparing risotto, the bouillon, perhaps with white wine, is added to the rice gradually (until the liquid has been absorbed). This is done on a very low heat, while constantly stirring. During the process, the grains rub against each other, releasing starch, which produces a sticky structure. 

• For paella, the rice is first fried with the other ingredients in the pan. Again, it is constantly stirred, releasing the starch. After frying, the bouillon is added all at once or in two batches.

Because neither method involves using a lid on the pan, some evaporation takes place, making the flavour more concentrated and intense.

Risotto can be prepared in a very controlled way on an induction hob. The heat transfer is distributed evenly over the bottom of the pan, preventing burning in the middle. Induction also allows very precise settings at lower heat.

Anyone who has ever brought home a big paella pan from holiday should use it over a big ring. Besides the centred wok burner, the Fusion Vulcano also has a powerful outer ring with a large diameter and 6 kW of power. 

So a good excuse to get that paella pan out of the cupboard again and revisit those holiday memories.