How to Cook Long-Grain Rice

Rice is consumed as a staple food in Asia; hence one of the principal food-crops in Asia. Rice is classified as long-grain, short-grain, glutinous and so on. Long-grain, as the name suggests, is long, slender and less starchy compared to the other varieties of rice.

Types of Long-Grain Rice

The long and slender rice that remains fluffy and separate after cooking is known as long-grain rice. It is one of the most favored rice by many around the globe. This is the best type of rice that blends well with any gravy or side dish. It could also be served as a side dish or could be used as bed for herbal sauces mixed with vegetables, chicken or meat.

• American Rice - This variety has a bland taste and also includes Caroline rice.
• Patna Rice - This rice is grown in India and is considered as a mild rice.
• Basmati Rice - Basmati has a nutty taste and a strong aroma and is used widely to make Arabian and Indian dishes.
• Jasmine Rice - This long-grain is less expensive compared to Basmati and is an accompaniment with Thai and Vietnamese dishes.
• Popcorn Rice - Popcorn rice is a hybrid of Basmati and American rice. This is mild rice and it is cheaper as compared to Basmati.

How to Cook Long-Grain Rice

Depending on the variety of long-grain, there are many ways to cook this rice. Given below are two methods to cook long-grain of any variety.

Absorption Method
In absorption method, the quantity of water used to cook rice is measured. By the time the rice is cooked the entire water is absorbed. For instance, if you are using one cup of long-grain rice, the amount of water required is 1.5 to 2 cups. That is for every cup of long-grain rice use 1.5 to 2 cups of water. However, if the rice were soaked for an hour, then it would be wise to reduce the amount of water used.

You could measure out both rice and water, and pressure-cook it. Wait till you hear the first two whistles, reduce the flame and shut the stove once you hear the third whistle. Shut the gas or the electric coil. Wait for the pressure to be released and fluff the rice with a wooden ladle.

Pot Cooking Method
For instance, if you are using one cup of rice, boil two cups of rice in a thick bottom pot. Wash the rice in cold water a couple of times to remove the extra starch and strain it. Using a ladle put the rice into the pot. Leave it on high flame or high setting for 4 to 5 minutes. Now reduce the flame setting to the lowest and continue cooking for 20 more minutes. The rice would be three-quarter cooked at this point. Remove it from the stove and close it with a tight lid. Leave it for 2 to 3 minutes.

Put the cooked rice in a strainer to strain the excess water. Allow it to stand for 5 to 10 minutes before transferring it to a serving bowl. Fluff hot rice only with wooden spoons or heat-resistant plastic spoon.

Always remember, if you add more water to the rice while cooking it becomes soft and sticky. Add correct quantity of water to get fluffy and non-sticky rice.