There are three types of American rice. Long grain is slender and the grains remain separate when cooked, his suited to main dishes, salads, and soups. Medium grain is plumper than long grain and more tender when cooked. Short grain is almost round; the grains cling together when cooked. Medium- and short-grain rices are best for molds and puddings.
Rice is also classified according to the way it’s processed. Brown rice retains the bran and germ (and therefore more nutrients), which have been milled from white, or polished, rice. Parboiled, or converted, rice has been soaked, steamed, and dried before milling. It retains more nutrients than white rice but takes 5 to 10 minutes longer to cook. Precooked white rice has been cooked and dehydrated after milling and needs little cooking.
Rice expands when you cook it; use a large enough pan. For additional flavor, substitute stock or juice for water, or add 1 tablespoon butter or margarine per cup of rice, or saute the rice before cooking (this may reduce the volume slightly).
To cook white rice in a saucepan, use 2 cups liquid and 1 teaspoon salt per cup of rice. Heat to boiling, stir with a fork, and reduce heat to simmer. Cover tightly. Simmer 15 minutes or until all liquid is absorbed. The rice should be soft but not mushy. To cook white rice in the oven, use boiling liquid and combine all ingredients in an ovenproof dish. Cover at 350°F for 25 to 30 minutes. One cup dry rice yields 3 cups or four servings.
To cook brown rice, use 2 1/4 cups liquid and 1 teaspoon salt per cup of rice. Simmer, covered, for 40 to 45 minutes on a burner; bake for 1 hour in the oven. One cup yields 3 1/2 cups cooked.
If rice will he held for a while before serving, turn off the heat about 5 minutes before the end of the cooking time. To reheat leftover rice, put it in a sieve, cover, and steam it over simmering water for about 10 minutes. Or heat it in a pan, adding 2 tablespoons liquid for each cup of cooked rice.