ABOUT   FAQS   ADVERTISE   CONTACT

Asian Rice: A Basic Guide

Rice has been cultivated in Asia for upwards of five millennia, and nearly 90 percent of the world's rice supply is grown in the monsoon regions of that continent. This is a basic guide to the three most popular varieties of Asian rice and how to prepare them.

Asian Rice: A Basic Guide

The Three Most Popular Varieties of Rice

Generally speaking, rice is classified as either long, medium or short grain, with long grain rices being the most common, and the most diverse. The varieties listed here are all long grain.


Patna (Long Grain) Rice

Patna rice is a specific variety of long grain rice named for the capital of the Indian state of Bihar. The name is often loosely applied to other type of long grain rice as well, and the rice now known as "Carolina" was originally grown from Patna seeds brought to America by the British in the 1600s.

Preparing Long Grain Rice:
For each 1 cup of long grain rice use:

- 1 cup of water (or other liquid)
- 1/2 teaspoon salt
- 1 tablespoon butter or oil (optional)

Bring the water to a boil in a saucepan over high heat, add the rice, salt and butter. Stir, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender - 18 to 20 minutes for white rice, 35 to 40 minutes for brown rice. Fluff with a fork and leave uncovered for a few minutes before serving.


Basmati Rice

Basmati rice is a fragrant, slender, long grain rice grown in India and Pakistan. It is most commonly used in Indian cuisine, as it has an especially useful cooling effect on fiery curry dishes.

Preparing Basmati Rice:
For each 1 cup of basmati rice use:

- 1-1/2 cups of water
- 1/2 teaspoon salt

Rinse the rice in a strainer under cool running water, drain thoroughly and place it in a saucepan with a tight-fitting lid. Add the salt. Boil the water in a kettle or microwave, measure and pour over the rice. Bring to a simmer, then reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Fluff with a fork and leave uncovered for a few minutes before serving.


Jasmine Rice

Jasmine rice is a delicate, long-grain variety originating in Thailand. It has a subtle, floral aroma reminiscent of jasmine (hence the name) and a soft, slightly sticky texture when cooked.

Preparing Jasmine Rice:
For each 1 cup of jasmine rice use:

- 1-1/4 cups of water
- 1/2 teaspoon salt

Rinse the rice in a strainer under cool running water, drain thoroughly and set aside. Bring the water to a boil in a saucepan over high heat, then add the rice and salt. Bring to a simmer, then reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Fluff with a fork and leave uncovered for a few minutes before serving.


comments & replies

search our recipes

dinner tonight

Get the recipe

weekly recipe newsletter

entertaining ideas

Click Here!

popular posts

what to drink

Read Now!

unique finds

Shop Now!