Choose brown rice more often to get fiber and more vitamins and minerals.
Shop and Save
- When brown rice is processed to make white rice, the bran layer and the germ - and their nutrients - are removed. White rice labeled enriched has some nutrients added back. Enriched rice should not be rinsed before cooking.
- Store-brand or bulk rice often costs less than name-brand, pre-cooked, or seasoned rice mixes. Use the cost per ounce on the shelf sticker to compare.
Cook Rice Ahead!
- Cook enough rice for several uses at one time. Store in the refrigerator or freezer depending on how soon you plan to use it. Use in recipes or add 1 to 2 Tablespoons of water and quickly re-heat in a saucepan or microwave.
Type of Rice, Texture and Cooking Preparation
Long-grain rice including basmati and jasmine rice
- Light and fluffy; pieces do not stick together. 1 cup rice + 2 cups liquid = 3 cups cooked rice
Medium-grain rice including arborio rice
- More moist and sticky than long-grain rice. 1 cup rice + 1½ cups liquid = 2½ cups cooked rice
Short-grain rice including sushi rice
- Chewy; sometimes called “sticky rice.” 1 cup rice + 1¼ cups liquid = 2¼ cups cooked rice
- Keeps the bran and germ of the kernel; long and medium grain are the most common. 1 cup rice + 2 ¼ cups liquid = 3¼ cups cooked rice
Store Well Waste Less
- Store dry rice in a tightly sealed container or bag to keep out dust, moisture and pests.
- White rice can be stored in the cupboard for several years.
- Brown rice stored in the cupboard is best if used within 6 months. To store longer, refrigerate up to 12 months or freeze for up to 2 years.
- Store cooked rice in a tightly sealed container in the refrigerator for 3 to 5 days or freeze for up to 6 months. To freeze, divide into single-use portions. Label container with amount and date.
- 1 pound uncooked rice = 2¼ cups to 2½ cups
How to Cook Rice
- Choose a saucepan with a tight-fitting lid. Rice will triple in size during cooking.
- Check the package for the recommended ratio of rice to liquid (water or broth) or use the table on the front of this Monthly.
- Bring liquid to a boil, add rice and stir. Cover the saucepan with lid.
- Reduce heat to very low. Simmer until tender: white rice for 18 to 20 minutes; brown rice for 40 to 50 minutes.
- Taste the rice for tenderness. If not tender, cover and cook 2 to 4 minutes more. Add liquid if needed.
- Remove the rice from heat. Let it rest with the lid on for 10 minutes. Fluff it with a fork and serve.
- Combine boiling liquid with rice in a baking dish using the ratio of rice to liquid listed in the table on the front of this Monthly. Stir carefully. Cover tightly.
- Bake at 350 degrees F: white rice for 25 to 30 minutes; brown rice for 1 hour.
- Add amounts of rice and liquid recommended in the directions for the rice cooker using the measuring cup that comes with the rice cooker.
- There may be settings for white or brown rice. The cooker will stop automatically by sensing temperature and moisture.
Build a Rice Bowl
- Start with 1 cup cooked rice. Try brown rice for a whole-grain choice.
- Add 1 cup fruit, vegetables or a mix – fresh, frozen or canned and drained.
- 1 cup of cooked, lean protein – beans, eggs, meat, chicken, fish or tofu.
- Top it off with nuts, cheese, spices, yogurt or sauce.
When kids help make healthy food, they are more likely to try it.Show kids how to:
- set the timer for cooking rice.
- package cooked rice to store in the refrigerator or freezer.
- chop fruits, veggies or proteins for a Rice Bowl.