Cooking long-grain rice

Cooking long-grain rice

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

There are two main methods of cooking long-grain rice: fast boiling and the absorption method. Use either for white rice; brown, red and wild rices are best cooked using the boiling method. A rice cooker is very efficient, but not essential.

Boiling method

Ingredients

Quantity Ingredient
200-250g long-grain white rice
salt

Method

  1. Fill a large saucepan with water, add a good pinch of salt and bring to the boil.
  2. Rinse the rice in cold water, then add to the boiling water. Stir and allow the water to return to the boil, then reduce the heat slightly and simmer for 10–12 minutes.
  3. The cooked rice should be neither hard nor mushy, but firm to the bite (al dente). If you bite a grain in two, the thread of white through the centre should have almost disappeared.
  4. Drain the rice well in a colander or sieve, return to the saucepan and leave to steam for 3–5 minutes before serving.

Absorption method

Ingredients

Quantity Ingredient
200-250g long-grain white rice
salt

Method

  1. Tip the rice into a measuring jug and make a note of its volume. Rinse well in cold water, then put into a medium-sized saucepan with a pinch of salt. Add 1½ times the volume of cold water to rice to the pan.
  2. Cover and bring to a gentle boil over a medium heat. Once steam escapes from beneath the lid, reduce the heat to low and cook gently for 10 minutes, then take off the heat. Allow the rice to sit for at least 10 minutes without lifting the lid.
  3. After 10 minutes, remove the lid and the rice should be perfectly cooked and all the water absorbed.

Cooking times for other rices

  • Brown rice can take up to 30 minutes to become tender, as does red rice. Wild rice generally takes longer, about 40–50 minutes.

Flavouring rice

  • You can add spices such as cinnamon sticks, mustard seeds and cardamom pods to the rice when using the absorption method, removing whole spices once the rice is cooked.
Tags:
Leiths School of food and wine
cookery course
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