Rice is one of the most consumed foods in the world — more than 3.5 billion people rely on it as a staple food. Found in the cuisines of Asia, Europe, Africa, and the Americas, it accompanies an incredible variety of dishes: curries, fish, meats, vegetables, risottos, sushi, or paellas. However, making perfect rice is not always as simple as it seems — every variety has its own rules. This comprehensive guide gives you all the keys to mastering every cooking method. Preparation Recommended Variety Method Time Side dish Basmati, Jasmine Absorption 10–12 min Risotto Arborio, Carnaroli Gradual addition 17–20 min Paella Bomba No stirring 18–20 min Sushi Japanese rice Absorption + seasoning 12–15 min Brown rice Brown rice Absorption 30–40 min Sticky rice Sticky rice Steam 25–35 min Rice pilaf Basmati, long-grain Toasting + absorption 12–15 min Fried rice Day-old cooked rice Wok stir-fry 5–8 min 🌍 Main Rice Varieties Long-grain white rice White rice is the most consumed. Its outer husk is removed during milling, which gives it a fast cooking time and a light texture. Ideal for accompanying meat in sauce, fish, and sautéed vegetables. Brown rice Brown rice retains its bran layer, giving it a firmer texture and a slightly nutty flavor. It requires a longer cooking time (30–40 min) but is highly valued for its high fiber content. See our cooking guide. Basmati rice Originating from the foothills of the Himalayas, basmati rice is renowned for its long grains and delicate fragrance. It pairs perfectly with curries, Indian dishes, poultry, and vegetables. Soak it for 20–30 min before cooking for even longer and more fragrant grains. Jasmine rice Very popular in Thailand, jasmine rice has a characteristic floral scent and a fluffy texture. Served with Asian dishes, fish, or vegetable stir-fries. Arborio / Carnaroli rice Rich in starch, these Italian varieties produce a creamy risotto while keeping a slightly firm core (al dente). Never rinse them before cooking — the starch is essential for the creaminess. Bomba rice Originating from Spain, Bomba rice is the traditional rice for paella. It absorbs 3 times its volume in liquid while maintaining an excellent shape. Sushi rice Japanese short-grain rice has a high starch content. Once cooked and seasoned with rice vinegar, it becomes slightly sticky, ideal for shaping sushi and maki. Round rice (dessert) Used in desserts like rice pudding. Its high starch content gives it a particularly creamy texture. Variety Flavor Primary Use Rinse? Long white rice Neutral Side dishes, fried rice Yes Basmati rice Fragrant (floral) Curries, Indian dishes Yes + soak Jasmine rice Distinctly floral Asian cuisine Yes Arborio / Carnaroli Neutral Risotto No Bomba Neutral Paella No Japanese rice Slightly sweet Sushi, maki Yes (several times) Brown rice Nutty Salads, healthy dishes Yes Round rice Neutral creamy Desserts, rice pudding No 🥗 Nutritional Qualities of Rice Rice is an excellent source of complex carbohydrates that provide energy gradually. Brown rice provides more fiber, minerals, and B vitamins than white rice. Nutrient White rice (100g cooked) Brown rice (100g cooked) Calories 130 kcal 110 kcal Carbohydrates 28 g 23 g Proteins 2.5 g 2.6 g Fats < 1 g < 1 g Fiber 0.5 g 1.8 g Glycemic Index High (72) Medium (55) 💧 Should You Rinse Rice? The answer depends on the type of rice and the preparation. Rinse — basmati, jasmine, long-grain, sushi rice: removes surface starch for more separated grains Do not rinse — Arborio, Carnaroli, Vialone Nano: starch is needed for the creaminess of the risotto Do not rinse — Bomba: starch helps absorb the broth and flavors 👨🍳 CuisinerTelUnChef Chef's Tip For basmati rice, rinse until the water runs clear (3 to 4 times), then soak for 20–30 minutes. This step promotes even cooking and results in grains that are longer, more separated, and more fragrant. Drain thoroughly before cooking. ⚖️ Water/Rice Ratios and Quantities Rice Type Water per 100g Absorption Time Long white rice 180 ml 10–12 min Basmati rice 170–180 ml 10–12 min Jasmine rice 180 ml 10–12 min Brown rice 250 ml 30–40 min Round rice 220 ml 15–18 min Arborio rice (risotto) ≈30 cl gradual 17–20 min Bomba rice (paella) 250–300 ml 18–20 min Quantities per person (raw rice) Usage Quantity (raw rice) Side dish 60–80 g Main dish 80–100 g Rice salad 70 g Risotto 80–90 g Rice pudding 60 g 🍚 Method 1: Absorption Cooking (Chef's method) Absorption cooking is the most used by chefs for basmati rice, jasmine rice, and the majority of long-grain rice. The water is completely absorbed, resulting in well-separated grains and concentrated flavor — no aromas are lost in the cooking water. Rinse the rice until the water runs clear. Drain thoroughly. Pour into a heavy-bottomed pot. Add the correct amount of cold water. Add a pinch of salt. Bring to a boil over medium heat. Once boiling, reduce to low and cover. Let cook without lifting the lid for the indicated time. Once the water is absorbed, remove from heat. Let sit with the lid on for 5 to 10 minutes. Fluff gently with a fork. Serve. 👨🍳 CuisinerTelUnChef Chef's Tip Before adding water, sauté the rice for 1 to 2 minutes in a little butter or olive oil. This light toasting develops flavors and limits grain clumping — this is the foundation of rice pilaf. Add a bay leaf or a cardamom pod to the water to subtly perfume basmati rice. 💧 Method 2: Creole Cooking (Boiling) Creole cooking involves boiling rice in a large volume of water, like pasta. Ideal for rice salads and cold dishes. Bring a large pot of salted water to a boil (1 liter for 100g of rice). Add the rice. Stir once. Cook according to the time indicated on the packaging. Drain thoroughly. Let evaporate for a few minutes before serving. Advantage: simple, little risk of running out of water. Disadvantage: some of the flavors and water-soluble vitamins are lost in the cooking water. 🌫️ Method 3: Steaming Steaming preserves the texture of the grains and is particularly suitable for sticky rice and Asian specialties. See our complete cooking guide. Soak the rice if the recipe calls for it (sticky rice: 6–12 hours). Place in a steamer basket. Cook over simmering water. Check cooking progress regularly. Sticky rice requires 25 to 35 minutes. 🇮🇹 Risotto: Creamy and Melting The secret to a good risotto lies in a starch-rich variety (Arborio, Carnaroli, Vialone Nano) and a precise technique. These rice varieties gradually release their starch, creating a smooth texture without becoming mushy. Basic ingredients (4 people) 320 g Arborio or Carnaroli rice 1 liter hot broth (poultry, vegetable, or fish) 1 finely diced shallot — see our manual chopper 10 cl dry white wine 50 g unsalted butter — see our oil or butter guide 60 g freshly grated parmesan — see our cheese grater 2 tbsp extra-virgin olive oil Technique Sauté the shallot in olive oil over low heat without browning. Add the rice and "toast" it for 2 minutes — the grains should become translucent at the edges. Deglaze with white wine. Let it absorb completely. Incorporate the hot broth, one ladle at a time. Only add the next ladle when the previous one is absorbed. Stir regularly. After 17 to 20 minutes, taste: the rice should be al dente. Remove from heat. Add the cold cubed butter and grated parmesan — the mantecatura. Mix vigorously to create the characteristic creaminess. Serve immediately. 👨🍳 CuisinerTelUnChef Chef's Tip Always use hot broth — cold broth stops the cooking and makes the rice mushy. The cold butter added off the heat (mantecatura) brings the characteristic creaminess to the risotto. Never rinse Arborio rice. See our aromatic herbs guide for a fresh herb risotto. Errors to avoid ❌ Rinsing Arborio rice ❌ Adding all the broth at once ❌ Cooking over too high heat ❌ Using cold broth ❌ Not stirring often enough ❌ Forgetting the final mantecatura 🇪🇸 Spanish Paella Preferably use Bomba or Calasparra rice — these varieties absorb plenty of liquid without bursting and maintain excellent integrity. Sauté the meat or seafood in the paella pan over high heat. Add the vegetables (peppers, tomatoes) and garlic. Cook for 5 minutes. Incorporate the rice. Mix for 2 minutes. Pour in the saffron-infused broth all at once. Do not stir anymore — this is the absolute rule of paella. Cook over medium heat until the liquid evaporates (18–20 min). Let rest for 5 minutes before serving. The slightly crispy bottom called socarrat is highly appreciated by connoisseurs — turn up the heat for the last 2 minutes of cooking to achieve it. 🇯🇵 Sushi Rice Exclusively use Japanese short-grain rice (koshihikari or similar). Rinse the rice several times until the water is clear (5 to 7 times). Let soak for 30 minutes. Drain. Cook by absorption (180 ml water for 100g). Let rest for 10 minutes with the lid on. Prepare the seasoning: 50 ml rice vinegar + 30g sugar + 8g salt; heat to dissolve. Transfer the rice to a hangiri (wooden bowl) or large salad bowl. Pour the seasoning over it. Mix gently with a spatula using a cutting motion while fanning to cool. The rice should be shiny and slightly sticky, but the grains should remain visible and distinct. 🍚 Rice Pilaf Rice pilaf is first sautéed in fat before being cooked in broth. This method develops richer flavors and perfectly separated grains. Ideal with roasted meats, poultry, and dishes in sauce. Sauté a minced onion in butter over low heat without browning — use your chef's knife on your cutting board. Add the rinsed and drained rice. "Toast" for 2 minutes while stirring — the grains should become translucent. Pour in the hot broth (1.8 times the volume of rice). Add salt. Bring to a boil. Cover. Reduce to low. Let cook without stirring for 12 to 15 minutes. Rest for 5 minutes. Fluff with a fork. Add a knob of butter. 🍳 Fried Rice The best fried rice is made with rice cooked the day before. After a night in the refrigerator, the grains lose their excess moisture and remain well-separated during high-heat cooking. Heat a wok over very high heat until slightly smoking. Add a little neutral oil — see our oil or butter guide. Sauté the vegetables sliced with a mandoline: carrot, bell pepper, onion. Incorporate the cold rice. Stir-fry over high heat while stirring constantly. Form a well. Add the beaten eggs, scramble them before mixing into the rice. Season with soy sauce, sesame oil, and white pepper. 👨🍳 CuisinerTelUnChef Tip The secret to Asian fried rice: wok hei, that characteristic smoky aroma obtained at very high temperatures. To replicate it at home, heat your empty wok until it smokes, work in small batches to maintain the temperature, and don't stir too frequently — let the rice "listen to the heat" for a few seconds between stirrings. 🍡 Sticky Rice Widely used in Southeast Asia (Thailand, Laos, Vietnam), sticky rice requires specific preparation. Its natural sticky texture makes it ideal for shaping by hand. Soak the rice for 6 to 12 hours in cold water. Drain. Place in a double-woven steamer basket or cheesecloth. Steam for 25 to 35 minutes. Flip the block halfway through cooking for even steaming. ❌ Mistakes to Avoid ❌ Wrong water/rice ratio — proportion is the key to everything ❌ Heat too high — the rice burns before it is cooked ❌ Lifting the lid — steam escapes and the cooking is compromised ❌ Stirring unnecessarily — the grains break and become mushy ❌ No resting time — the grains haven't finished cooking in the residual steam ❌ Wrong variety for the preparation — Arborio as a side = mushy result ❌ Rinsing Arborio rice — removes the starch needed for risotto ❌ Stirring paella — forbidden if you want the socarrat ❌ Reheating multiple times — bacteriological risk and degraded texture ❄️ Storage and Reheating Method Duration Tip Refrigerator 48 hours Airtight container — cool quickly before putting in the fridge Freezer 3 months In portions — ideal for batch cooking Pan reheating 3–5 min With 1 tablespoon of water or broth Microwave reheating 2–3 min Cover with pierced plastic wrap Steam reheating 5 min Best method — restores the original texture 👨🍳 CuisinerTelUnChef Tip Rice cooked the day before and refrigerated is ideal for fried rice — the drier grains won't stick to the pan. Never leave cooked rice at room temperature for more than 2 hours (bacteriological risk). Cool it quickly by spreading it on a tray before refrigerating. ❓ Frequently Asked Questions What is the best method for cooking rice? The absorption method is the most versatile and the one most used by chefs. It results in well-separated and fragrant grains for most varieties — and no flavor is lost in the cooking water. Why does my rice stick? Too much surface starch (unrinsed rice), too much water, too much stirring during cooking, or not enough resting afterward. Rinse the rice before cooking, do not stir, and always let it rest for 5 minutes. Can you prepare rice in advance? Yes — store it in the refrigerator for up to 48 hours in an airtight container. Day-old rice is actually ideal for fried rice. What is the difference between basmati and jasmine rice? Basmati has a more subtle fragrance and longer, separate grains — ideal for curries and Indian dishes. Jasmine has a more pronounced floral fragrance and a slightly softer texture — perfect for Thai cuisine. How to prevent rice from burning at the bottom? Heavy-bottomed pot, heat on low as soon as it boils, exact water/rice ratio, and never lift the lid during cooking. Can you cook rice in broth? Yes — it is even recommended for pilaf and risotto. Chicken or vegetable broth delicately flavors the rice and adds incomparable depth of flavor. Why shouldn't you rinse Arborio rice? The surface starch of Arborio is essential for the characteristic creaminess of risotto. Rinsing it would remove this starch and result in a risotto lacking creaminess. 🔗 Related Guides and Recipes 🥦 Vegetable Cooking Guide — steaming and stewing 🫒 Oil or Butter Guide — butter for pilaf, olive oil for risotto 🌿 Herbs Guide — flavoring broth and pilaf rice 🌶️ Spices Guide — saffron for paella, cardamom for basmati 🐟 Fish Cooking Guide — fish served with basmati or pilaf rice 🥒 Stuffed Vegetables — rice stuffing 🍗 Chicken Basquaise — served with white or pilaf rice 🥩 Beef Bourguignon — classic pairing with white rice 🛒 CuisinerTelUnChef Utensils to Perfect your Rice Our kitchen knives — to prepare side ingredients with precision Our cutting boards — stable surface for mincing onions and vegetables Our mandolines — for evenly sliced vegetables for fried rice Our graters and zesters — for grating risotto parmesan and lemon zest Our manual choppers — for mincing shallots, garlic, and risotto herbs