Our guide to cooking perfect rice

How to cook short-grain rice

Short-grain pudding rice, risotto rice (arborio or carnaroli) and paella rice (bomba) should not be boiled on their own. Instead, they’re cooked together with the other ingredients so they absorb flavour. Their starch is essential for creating a creamy consistency, so never rinse these varieties first. For risotto, the rice is stirred continuously as it cooks to release even more starch.

Short-grain rice—the Japanese method

Japanese cuisine typically uses short-grain rice varieties such as Koshihikari or Sasanishiki. Preparation follows a careful ritual that gives the rice its characteristic glossy, sticky-soft texture. Here’s how:

Place the rice in a bowl and cover with cold water. Stir quickly by hand, then pour off the water immediately—the first water is cloudy as it contains a lot of starch. Gently rub the rice with the palm of your hand; don’t mash it, but lightly “massage” it. Repeat 3-5 times until the water is mostly clear. It may still look slightly milky, but not completely clear.

The rice can be prepared using the Japanese method in a rice cooker. Important: after cooking, leave to stand for 10-15 minutes without opening the lid. This allows the steam to circulate evenly. Alternatively, cook it in a pot on the stove. Add the rice to the water and bring to the boil over a medium heat. Once you hear bubbling, reduce the heat to low and simmer for about 12 minutes, keeping the lid closed. Then turn off the heat and leave the rice to steam for another 10-15 minutes, again without lifting the lid.

Short-grain rice is perfect for making onigiri.

How to cook sushi rice

Japanese sushi rice is also a type of short-grain round rice, but the rules are different here. It must be washed thoroughly first and then soaked before cooking so the grains swell and develop the desired sticky texture. The biggest difference is the seasoning: after cooking, the sushi rice is seasoned with a mixture of rice vinegar, sugar and salt to create its distinct flavour and texture for sushi. Take a look at our recipe on how to cook sushi rice, which uses our special Seasoning For Sushi Rice vinegar.

Now that you’ve perfected sushi rice, it’s time to have a go at making your own delicious homemade sushi or vegan sushi!

By the way, in addition to traditional raw fish fillings, you can also try sushi with fresh fruit such as apple, persimmon, green mango or kiwi and tinned foods like tuna or sweetcorn.

Cooking long-grain rice

Long-grain rice such as basmati or jasmine rice should be rinsed first to remove the powdery starch, and is then best boiled using the absorption method which is the favoured Asian way. Just follow these five easy steps:

1. Measure the rice in the cup you’re using and level the top. Tip each serving into a sieve or colander. If you’re weighing rice, tip one 75 g serving into a jug and make a note of the volume.
2. Rinse the rice well in cold water until it runs clear.
3. Put the washed rice into a saucepan along with the salt, if using. Add water in a ratio of two parts water to one part rice, measured in the same cup. For example, one serving of rice needs two cups of water, two servings need four cups, and so on. If weighing, use 150 ml water for every 75 g of rice. To save time, you can use boiling water from the kettle.
4. Bring the pan to the boil over a high heat, then swirl once so the grains are evenly spread.
5. Cover with a lid, reduce the heat to the lowest setting and cook for 10 minutes.

By this time all the water should be absorbed. Taste a few grains to check. If the rice needs longer, cover again and cook for another couple of minutes, then test once more. Turn off the heat and fluff with a fork. For the best texture, cover the pan with a clean tea towel for 5 minutes to absorb any residual water, then fluff again—the grains will be lighter and nicely separated.

Tip: never stir long-grain rice while it’s boiling, as this releases starch and makes it sticky.

Brown or red rice

Brown or red rice such as Camargue takes longer to cook and needs more water. Use about one and a quarter times the amount of water in the long-grain method above. Soaking the rice for at least 30 minutes helps reduce the cooking time.

How much rice per person

The amount of rice depends on the recipe—whether it’s served as a side dish or forms part of a dish with many other ingredients such as paella or jambalaya. As a general guide, allow 50-75 g of uncooked rice per person.

How long does it take to cook rice

Cooking time depends on the type of rice and the method used. In general it ranges from 15 to 50 minutes. White rice usually cooks fastest, in about 15-20 minutes. Brown rice takes 40-50 minutes. Parboiled rice only needs roughly 20 minutes.

Rice trouble-shooting:

• Rice too hard: Not enough water or not long enough cooking. Add more boiling water and cook for a few more minutes.
• Burnt bottom: Heat was too high during simmering.
• Water not completely absorbed: Not enough water - add a splash more boiling water and cook for 2-3 minutes longer.
• Sticky rice: Too much water or not rinsed well enough.

Best recipes for leftover rice

Got some leftover cooked rice? Don’t throw it out. Cool it quickly by spreading it out on a board. Then pop in a lidded container and store in the fridge and use within 2-3 days.

There are plenty of tasty ways to use up leftover rice…

Try fried rice with spicy eggs and vegetables, or a classic such as nasi goreng.
Prefer a snack? Go for yaki onigiri with miso and cheese, or treat yourself to our fusion duck and rice pot with chorizo.

You can also freeze freshly cooked (fully cooled as above) rice into portions in freezer bags for up to a month. Reheat from frozen until piping hot in the microwave to have with chilli con carne or curry.

As you can see, leftover rice can be delicious. And remember 100% pure Kikkoman Soy Sauce is the perfect seasoning for freshly cooked or leftover rice.

Did you know?

Wild rice  isn’t a rice at all! It’s a type of grass.