Risotto, paella, brown, jasmine, red or organic
Who says rice isn’t easy? The simple rule is one part rice to one part water. Things only go wrong when you don’t follow the instructions on the packet. Never guess how long it will take. For me, the worst thing you can do is overcook it. Then it absorbs water, takes on a ‘puddingy texture’ and sits in your stomach.
There are so many varieties and each one is different. Here are some of the best varieties around.
Risotto
Sometimes labelled by variety, e.g. carnaroli, arborio or vialone nano. Vialone is creamier, carnaroli has more bite, and arborio – the most readily available rice – makes a light risotto and is especially good if you want a soupy texture. But the secret to great risotto isn’t so much the rice as the quality of stock you use. Knorr Simply Stock gives a great flavour. Check out my tips for perfect risotto.
Paella rice
Flavoured with saffron and slowly braised with chicken, shrimp, mussels, even rabbit, ‘bomba’ or ‘calasparra’ rice makes a great Spanish dish. A couple of Knorr Chicken Stock Pots add depth of flavour.
Organic brown
One of my favourites with its delicious nutty texture. It’s healthy, but takes longer to cook. If long grain white rice takes 25 minutes, organic or brown might take double that. Check out my Chicken Drumsticks with Brown Rice and Peas.
Jasmine rice
The classic accompaniment to Thai curry. Always wash it first in cold water to rid it of excess starch. Get the best results by simmering it gently, lid on, then allowing it to rest for five minutes at the end.
Basmati
We all know the king of long grain rice from our local Indian restaurants. The name ‘basmati’ actually means ‘fragrant’. The best ones are aged before milling. Resist the urge to stir too much or you break the grains.
Camargue red rice
Chewy, nutty and colourful rice from the south of France. Good in salads, less so as an accompaniment.
Wild rice
Slender black grains but not technically a rice from the USA. Attractive in salads and stuffings but not as versatile as white rice.
