Content

• To step
• Method 1 of 5: On the stove
• Method 2 of 5: In the oven
• Method 3 of 5: With a rice cooker
• Method 4 of 5: Troubleshooting
• Method 5 of 5: Using long grain rice in recipes
• Tips
• Warnings
• Necessities

Rice is one of the simplest and most versatile foods to prepare at home. Learn how to prepare long grain rice in a few simple steps. This recipe is suitable for American long grain rice, basmati or jasmine rice.

To step

Method 1 of 5: On the stove

1. Measure out the desired amount of rice. The volume of the long grain rice will increase by about three times during cooking, so keep this in mind when determining how much you need.
2. Rinse the rice (optional). If you put the rice in cold water for a short time and then drain, you can remove the loose starch without losing nutrients. This gives you a drier grain, although there will be little starch left in some types of rice after processing.
   • If you don't have a colander, tilt the pan with the lid slightly off so that you can only pour out the water. You can also stop the rice with a wooden spatula.
3. Soak the rice (optional) Some people like to soak the rice to shorten cooking time and improve texture, but you can skip this step and still get an excellent result.
   • Use twice as much water as rice and soak it for 20 minutes. Then drain the water.
4. Bring water to a boil and add the rice. Use twice as much water as rice or slightly more.
   • You can add salt or oil to taste.
5. Put the lid on the pan and reduce the heat. Let the pan with rice cook for 1 to 2 minutes, put the lid on the pan and then reduce the heat to as low as possible.
   • Make sure the lid is on properly so that the steam remains in the pan.
6. Let it simmer for 15-20 minutes (6-10 minutes if you soaked the rice). Long grain rice usually takes 20 minutes, but you can check to see if it's okay if you're worried it's overcooking. When it is done, the rice is no longer crispy, but still firm. If the grains fall apart, it has been overcooked.
   • Only lift the lid slightly off the pan when checking it and put it back as soon as possible to keep the steam in.
7. Drain the rice through a colander. You can serve it now or use it in another recipe.
   • Butter or savory herbs such as thyme and oregano make a simple rice dish delicious. Add it during cooking if you like a strong flavor, or only add it once the rice is cooked.

Method 2 of 5: In the oven

1. Preheat the oven to 175ºC. With this method, the rice cooks very evenly so that the bottom or sides are less likely to burn.
2. Boil water. Boil twice as much water as rice in a kettle or whistling kettle. A large cup of rice is enough for 3-4 people.
   • Use vegetable or chicken stock for more flavor.
3. Put the rice and water in an oven dish. You can also use a frying pan or roasting pan.
4. Cover the dish tightly and cook until all the liquid has been absorbed. Long grain rice is done in 35 minutes, but it may take longer if the oven is not so good.
   • If the baking dish doesn't have a lid, you can cover it with a piece of aluminum foil, or with a large oven-safe plate.
5. Loosen the rice with a fork before serving. This allows the trapped steam to escape, otherwise cooking the rice too much.

Method 3 of 5: With a rice cooker

1. Read the instructions for your rice cooker. The following steps will probably work fine too, but if you have special instructions with your model, you better follow them.
2. Rinse the rice (optional). Most long grain rice don't require washing, but if you want to make sure it's clean, you can run the pan of rice under cold water, stir, and then drain.
3. Put rice and cold water in the rice cooker. You can use 1.5 to 2 times as much water as rice, depending on how dry you want the rice to be.
   • Look for a line in the rice cooker that indicates how far to fill it if you're using long grain rice.
4. Add optional ingredients. Butter and salt are simple flavor enhancers. Bay leaf or cardamom are widely used in Indian cuisine.
5. Close the lid and turn it on. Do not remove the lid until it is ready.
6. Wait for the rice cooker to turn off. Most rice cookers have a small light that turns off when the rice is ready. The lid opens automatically on some models.
   • Most rice cookers keep the rice warm until you eat it.
7. Let it sit for 10 minutes (optional). You can eat it right away, but if you let the rice sit for a while before opening the lid, it will cook more evenly.

Method 4 of 5: Troubleshooting

1. Know what to do with rice that is cooked but still has water in it. Drain the rice in a sieve, or remove the lid for the last few minutes while cooking to allow the water to evaporate.
2. Finish any rice that is still tough and hard when it should have been cooked. Add a little more water (to produce a little more steam) and let it boil, covered, for a few more minutes.
3. Red burnt rice! Run cold water down the bottom of the pan (watch out for steam) to stop cooking. Now carefully scoop the good rice from the center.
4. Improve rice that is always sticky or too soft. Use less water (water: rice ratio will then be 1.5: 1 or 1.75: 1). Or cook it less long.
5. Avoid burning rice. Cook the rice without the lid for half the cooking time, then remove it from the heat and put a tight-fitting lid on it. The steam should now cook the rice in 10-15 minutes without burning.

Method 5 of 5: Using long grain rice in recipes

1. Make pilaf. The long grains can be easily detached, making it very suitable for making this fried rice recipe.
2. Make stuffed peppers. Spanish cuisine makes extensive use of long grain rice. Use basmati rice with Indian food and jasmine rice for Thai dishes.
3. Use rice in Jambalaya. Long grain rice contains much less starch than round rice, which allows it to absorb a lot of flavor from stews and soups without falling apart. Do not cook the rice completely before adding it; it continues to cook in the soup.
4. Find ways to consume overcooked rice. Mushy, broken kernels can still be tasty if you use them in the right dish.
   • Fry it to let the excess moisture evaporate.
   • Make it a sweet desert.
   • Add it to a soup, baby food or homemade meatballs

Tips

• Unpolished long grain rice requires a different amount of water and a different cooking time.
• You can cook round rice in the same way, but it will be a lot stickier because it contains more starch.
• Long grain rice releases very little starch, so it doesn't need to be stirred as much either.

Warnings

• Be careful when rinsing. Be careful not to break the kernels.
• Use a towel or an oven mitt if you need to hold the pan or baking dish of boiling water.
• Rinse the rice well to rinse off all dirt and pesticides.

Necessities

• Pan with lid
• Stove
• Water
• Salt, butter and spices (optional)