What’s in the Rice Aisle?

Start with the texture you want on the plate. These four bags handle water differently. Check the package for the variety’s liquid ratio and cooking time, especially when switching between white and brown rice.

Basmati

For a pilaf with separate grains, rinse the rice until the water is nearly clear. Drain, cook covered by the absorption method, then rest off the heat for 10 minutes. Fluff with a fork to separate the long grains.

Jasmine

Choose jasmine for a fragrant bed under a stir-fry. Rinse, drain well and simmer covered according to the bag. A slight cling is typical. Rest it covered before serving so moisture evens out through the pot.

Arborio

For risotto, leave the grains unrinsed. Toast them briefly in butter or oil, then add warm stock a ladle at a time, stirring as it absorbs. Stop when the rice flows slowly across a plate and the center has a little bite.

Glutinous rice

For Thai-style sticky rice, buy long-grain glutinous rice, soak as directed, drain and steam above the water until tender throughout. Short-grain sweet rice also cooks sticky, but behaves differently in desserts. Glutinous describes texture. Plain rice is naturally gluten-free.