Rice
Flavour Profile
Neutral, mild and nutty. Rice is essentially a blank canvas designed to carry the heavy hitters like salt, fat, acidity and spice.
Brown rice has more earthiness, while varieties like Jasmine carry a natural floral aroma.
Health Benefits
Carbohydrates are your body's fuel, and rice is basically a clean-burning one. Brown and wild rice give you fibre, which keeps your gut happy. If gluten's an issue for you, rice is a good choice.
Buying Tips
Long grain rice like Basmati stays fluffy and separate. Short grain rice like Arborio or pudding rice is starchy and sticky.
Always look for unbroken grains. Broken bits release starchy dust that makes your dinner look like wallpaper paste.
Storage
Keep raw rice in a cool, dry place in an airtight container to keep the moisture out.
Once cooked, get it in the fridge as soon as it's cool. Do not leave it sitting on the counter for hours; rice can grow bacteria that heat won't always kill. Use it within two days.
Cooking Uses
The golden rule is 1 part rice to 1.5 or 2 parts water.
Use it as a base for stews, fry it with leftovers, or slow-cook it in milk for a classic dessert. If you want the best fried rice, use grains that were cooked the day before and chilled.
Forkin' Food Theory
Rice is a starch sponge, but it has a memory.
When rice cools down, its starches go through a process called retrogradation. They crystallise and become firm again.
This is why fridge-cold rice is better for frying; the grains are physically stronger and won't turn to mush when they hit the hot oil.
If you try to make fried rice with fresh, warm grains, you’re just making a warm mess.