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Grains, rice & flours · Rice

Rice

The world's most widely eaten grain, sold in long, medium and short grains, white or wholegrain, each cooking very differently.

Also called: chawal, pirinç, arroz, gohan, fan

Around the world: chawal, चावल (hi) · pirinç, pilav (tr) · arroz (es) · kome, 米 (ja) · mifan, 米饭 (zh)

260 recipes with it

What it is

Rice is the seed of the grass Oryza sativa (and African Oryza glaberrima). Grain length and starch type decide how it cooks: long grains such as basmati and jasmine stay separate, short grains turn soft and clingy, and glutinous rice becomes sticky and chewy. White rice has the bran and germ milled away; brown, red and black rices keep the bran and take longer to cook.

Oryza sativa

How it’s used

  • Steamed or boiled as the staple beside curries, stir-fries and stews
  • Pilafs, biryanis and paellas
  • Risotto, sushi and rice puddings
  • Ground into rice flour or soaked and ground for batters
  • Fried rice from cold, day-old cooked rice

Characteristics

When cooked
Absorbs water and swells; rinsing removes surface starch for separate grains, while stirring releases starch for creamy dishes.
Sold as
whole, flakes, ground
Cooking uses
Commonly cooked, Suitable for boiling

Kinds in our pantry

Storage

Pantry-stable. Keep raw rice airtight in a cool, dry cupboard away from pests; brown rice keeps less well because its bran oil can turn rancid, so buy smaller amounts.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cooked rice can carry spores of Bacillus cereus that survive cooking; cool leftovers quickly (within about an hour), refrigerate, use within 1 day and reheat until steaming hot throughout. Do not keep cooked rice warm for hours.

Related ingredients

Recipes with rice

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