Regular rice (long, medium and short-grain) takes the longest to cook. Converted rice is partially cooked and takes less time to make. When you are really in a hurry, instant white rice is the fastest, cooking in about 5 minutes. Instant or precooked brown rice is also quick, but takes just a bit longer: about 10 minutes.
To cook rice, bring rice and water to a boil; reduce heat to low, cover and follow the specific directions for each kind of rice. (These directions each require 1 cup of rice.)
Basmati White: Cook 1 cup rice in 1 ½ c water. Simmer 15 to 20 minutes. Yield: 3 cups of rice.
Jasmine: Cook 1 cup rice in 1 ¾ c water. Simmer 15 to 20 minutes. Yield: 3 cups of rice.
Long-grain white rice: Cook 1 cup rice in 2 c water. Simmer 15 minutes. Yield: 3 cups of rice.
Parboiled (converted) white rice: Cook 1 cup rice in 2 ½ c water. Simmer 20 to 25 minutes. Let stand 5 minutes. Yield: 3 to 4 cups of rice.
Precooked (instant) white rice: Cook 1 cup rice in 1 c water. After stirring in rice, cover and remove from heat; let stand 5 minutes. Yield: 2 cups of rice.
Long-grain brown (regular and basmati): Cook 1 cup rice in 2 ¾ c water. Simmer 45 to 50 minutes. Yield: 4 cups of rice.
Precooked (instant) brown rice: Cook 1 cup rice in 1 ¼ c water. Simmer 10 minutes. Yield: 2 cups of rice.
To cook wild rice, rinse the rice thoroughly under cold water to remove debris. Use the correct amount of water: 2 ½ cups water for 1 cup uncooked wild rice. Remember that it takes longer than white or brown rice to cook – up to 1 hour. Cook until the kernels “pop.” Overcooked rice will be mushy.
Rice pilafs are an easy, delicious way to enjoy rice. The best part about a rice pilaf is that it can be enjoyed differently every time you make it! Just substitute different ingredients each time for a simple side at the dinner table. The secret to the pilaf’s flavor is browning the rice in butter until it is golden brown before adding the liquid to the pan; learn how to make rice pilaf with the help of our Betty Crocker Kitchen experts. Here is a favorite kitchen-tested recipe for rice pilaf.
Rice is a great way to make a variety of dishes more filling. Next time you make rice pilaf or other rice for dinner, consider making a double-batch so you’ll already have rice on hand to add to other foods. Or, try one of these creative ways to use cooked rice:
- Stir some into hot soup, just until the rice is heated through.
- Use as a filling for omelets – reheat before spooning into the omelet.
- Make up your own fried rice concoction. Brown the rice in a small amount of oil, then stir in chopped or shredded cooked meat or chicken, an egg, or any vegetables you have on hand.
- Use as a filling for tacos or burritos – reheat before adding with your other favorite fillings.
- Make a nice salad by tossing cold pilaf or plan cooked rice with your favorite vinaigrette or salad dressing; add finely chopped vegetables for color and crunch.