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Short-Grain Rice. For: sticky, starchy clumps; examples: Japanese short-grain, bomba, Chinese black rice, short-grain glutinous rice. Chubby, round, and starchy, the cooked grains glom together in.
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Directions. Step 1 In a medium saucepan over medium heat, bring water to a boil. Add rice, butter, and a large pinch of salt. Step 2 Bring pan back to a simmer then lower heat and cook, covered.
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Red rice is native to different regions around the world and can be short-, medium-, or long-grain, depending on where it is grown. Its ruddy-hued bran coating keeps the grains firm and distinct and gives them a nutty, slightly sweet flavor that is similar to wild rice.Try blending red rice with brown rice to add texture, or use it on its own in grain bowls, salads, pilafs, and soups.
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We source two medium-grain paella rices from the Matiz company in Valencia, Spain: Bomba and traditional. The Bomba absorbs twice the amount of water as long-grain rice, but doesn't get sticky. The traditional paella rice from Matiz is less absorbent than Bomba, but more so than other medium-grain varieties.
MediumGrain Rice CooksInfo
How to Bake Medium-Grain Rice in the Oven. For black rice, preheat oven to 375°F with rack in middle of oven. Pour 1 1/2 cups black rice into an 8×8-inch baking dish, drizzle with 1 tablespoon olive oil or melted butter, and sprinkle with 1 teaspoon salt. Stir until the rice is evenly coated.
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Common Types of Rice. There are two prominent varieties of rice plants: indica, most often long-grained and aromatic, and japonica, short and medium grain rice. Within those two plant types, there are over 40,000 different variety of rice. Other un-hulled rice types include red rice, black rice, and purple rice.
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Transfer the washed rice to a pot. Pour in water and gently shake the pan so the rice forms an even layer, with water fully covering the rice. Turn on medium heat and cook until the water comes to a full boil. Cover the pan and turn to low heat immediately. Set the cooking time according to the chart above.
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For white basmati rice, add rinsed rice, 1 ½ cups water, and ½ teaspoon of salt to a medium saucepan. Bring to a boil. Stir once, cover, and reduce heat to a simmer for 18 minutes. Remove from the heat and keep the lid on to steam for five minutes. Fluff with a fork, and serve.
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Medium-Grain. A little squatter than long-grain, medium-grain rice is thought by some to be essentially the same as short-grain rice. It's true that it cooks up sticky, like short-grain, and you.
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Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear. Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water.
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In general, use a 2:1 ratio for cooking rice, or 2 cups of water per 1 cup of rice. Bring water to a boil in a saucepan. Add rice and stir into water. Place a lid on the pot and reduce heat to low-medium. Simmer for about 20 minutes for white rice, and 40-45 minutes for brown rice and other minimally processed varieties.
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Black rice: Use 1½ to 2 cups liquid to 1 cup rice. Rinse rice in a colander until the water runs clear. Bring water and rice to a boil, cover, and reduce heat to low. Cook for 30 to 35 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for five minutes.
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Variety: Japonica. Grain shape: Short-grain. Finish: Brown, purple/black (shown below), polished white (shown above). Region: Across Asia. Also known as glutinous or sweet rice, sticky rice is a short-grain japonica variety that has a relatively large amount of amylopectin, which makes it incredibly sticky.
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Step 1. Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear. Step 2. Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1⅓ cups water. For short-grain rice, use 1 cup rice and 1 cup water.
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Step 2. Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means.
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Stir in the rice and drop the heat to medium-low. Let it cook uncovered for about 15 minutes while stirring occasionally. Use a spoon to check your desired doneness of the rice. Drain and fluff. Once you feel the rice is cooked all the way through, drain the pot and let it sit for about 5-10 minutes to steam.
