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.
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How To Cook Asian Rice: 3 Popular Varieties
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 Rice (aka Carolina or 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.
How To Cook Long Grain Rice:
- 1 cup long grain rice
- 1-1/2 cups 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.
How To Cook Basmati Rice:
- 1 cup basmati rice
- 1-1/4 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.
How To Cook Jasmine Rice:
- 1 cup jasmine rice
- 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.
