 There is so much more to rice than the commodity brands on the supermarket shelf. Exploring the world of exotic rice is like exploring wine: There is much to discover. Photo courtesy of LotusFoods.com.
October 2007
Last Updated September 2012
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Rice Cooking Times
A Guide To Cooking Rice
If you’re read our Rice Glossary, you’ve seen three dozen different types of rice. They don’t all cook at the same time, however. Use the chart below as a guide.
Rice will expand three to four times its uncooked volume (brown rice and converted rice produce yields on the higher side. When cooking rice, use a pot with a tight lid: Steam that escapes will use up the heat needed to cook the rice, and potentially cause burned rice as you try to get it to the desired tenderness after all the water has evaporated.
For starters, there’s a tasty recipe below for Basmati Rice Salad With Prosciutto, Arugula & Fresh Orange—a beautiful dish for all seasons.
Uncooked Rice
1 cup or 240 ml |
Liquid
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Cooking Time
(minutes)*
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Cooked Rice |
| Basmati Rice |
1¾ c
420 ml |
15 |
3 c
720 ml |
| Brown Rice |
2-2½ c
480-600 ml |
45-50 |
3-4 c
720-960 ml |
| Converted/Parboiled Rice |
2-2½ c
480-600 ml |
20-25 |
3-4 c
720-960 ml |
| Jasmine Rice |
2 c
480 ml |
15 |
3 c
720 ml |
| Sticky Rice |
2 c
480 ml |
15 |
3 c
720 ml |
| White Medium-Grain or Short-Grain Rice |
1½ c
360 ml |
15 |
3 c
720 ml |
| White Long-Grain Rice |
|
15 |
3 c
720 ml |
Other Rice
(including minute rice, wild rice and rice mixes) |
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Follow Package Directions |
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*If the rice is not sufficiently tender or the liquid is not fully absorbed, replace the lid and cook 2 to 4 minutes longer.
For more information about rice and rice recipes, including the Bangkok Rice & Shrimp Salad featured at the right, visit the main page of our Rice, Beans & Grains section.
Recipe: Basmati Rice Salad With Prosciutto, Arugula & Fresh Orange
This tasty and colorful recipe was developed as a side dish, but could also be served as a first course.
Ingredients
- 2 cups cooked, chilled basmati or
other white rice
- 3 cups trimmed arugula leaves
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Basmati Rice With Orange & Prosciutto. Photo courtesy ParmaHam.com. |
- 1 jar (7 ounces) roasted redpeppers, drained and chopped
- 1 cup fresh orange sections, cut in 1/2-inch chunks
- 2 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1/2 cup)
- 1/2 cup sliced green onions (scallions)
- 1/3 cup Lemon Vinaigrette (recipe follows)
Preparation
- In a large bowl, combine rice, arugula, red peppers, orange chunks, Prosciutto di Parma and green onions. Toss with Lemon Vinaigrette and serve on a bed of romaine lettuce leaves, if desired.
- Lemon Vinaigrette: Whisk together 3 tablespoons olive oil with 2 tablespoons fresh lemon juice. Add 1 teaspoon salt, 1/4 teaspoon fresh-ground black pepper and 1/2 teaspoon sugar.
- If made ahead of time, combine all ingredients except the arugula; cover and refrigerate up to 1 day; toss in arugula just before serving.
Recipe and photo © Copyright Consorzio del Prosciutto di Parma. © Copyright 2005-
2013
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.
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