Controlling the cooking point is one of the secrets to getting good rice. And we're not just talking about the typical paellas or rice casserole. This cereal is one of the most widespread in the world and it is logical that there are infinite ways to prepare it. A fact that may surprise you is that there are more than 40,000 varieties, although only a few of them are used.
The nutritional values differ between some rices and others, and it is usually the whole grains that maintain the most nutrients. However, white ones are more traditional. A very determining aspect of rice, which makes it more suitable for one preparation or another, is the starch it contains. Although the water added and the cooking time are equally important. A minute up or down can ruin a dish.
It's not just a matter of taste, that too. Overcooked rice can open up and be unpleasant because it is so doughy. So you have to maintain a balance between the type of rice, water and time. There are two types of starches, amylose and amylopectin. The first is an elongated molecule that does not gelatinize when cooked, and for this reason, the rice that contains it is looser. Another of its properties is that it hardens more when it cools and forms a type of crystals that melt when reheated. This is the case of long rice, which has more amylase than amylopectin.
On the contrary, it has a branched molecule that makes the grains stick together when they are released during cooking. Medium grain rice contains it in greater quantities, which is why they are more suitable for risottos and creamy rice, for salads and desserts, such as rice pudding or pudding.
The more amylopectin, the more sticky the rice becomes, and the one that contains the greatest amount, also known as glutinous, is the one used for sushi and Chinese white rice.
The rice asks for rest
One of the keys to the most traditional rice dishes in Spain, whether paella or casserole stews, is the resting time of about five minutes that is left from when the stove is turned off until it is brought to the table. When cooking it, this must be taken into account, since this rest is done in the hot container and the rice continues to cook. If you do not want it to overcook and prefer whole grain, those minutes should be subtracted from the total cooking time.
Rice is divided into categories, determined by the percentage of whole grains per 100 grams of weight. The best is the one with 90% and from there it goes down.
There are three basic types, but many varieties of each. The medium grain, which measures about 6 mm long and has a cooking time of between 15 and 20 minutes and requires 625 ml of water for every quarter kilo of rice. It is the one used for paellas and rice casserole.
The long one is more or less the same length, but it is much longer and thinner, so it takes less time to make, between 10 and 15 minutes, and about 420 ml is enough for 250 gr. Its best use is as a garnish and for salads because it has very little starch, which prevents it from being sticky.
The round one is the most used in Spain and is suitable for all traditional rice dishes, from paella to soupy and creamy ones. It is also the best for making rice desserts, although in this case it requires longer cooking, between 30 and 40 minutes. In other preparations you have to leave it on the heat for about 15 to 20 minutes, and the water required is 360 ml per 250 gr.
Within these types there are numerous varieties, which depend on the region or countries where they are grown. These are some of the most common and their characteristics:
Bomba, which is medium grain, is considered the one that best captures the flavor of the ingredients used in its preparation. It has a characteristic, that of bulging - hence the name -, which allows it to keep the starch inside without breaking the surface. That's why it tends to be looser and doesn't clump together. It takes about 15 minutes if you want it to be soupy and 18 to 20 if you are preparing paella or dry rice.
Brown rice is like the others but without all the skin removed, so it retains part of the bran. It is harder and takes about 25-30 minutes to cook. It also requires a greater amount of water, 700 ml per quarter of a kilo.
Basmati, from India and Pakistan, has long and fine grains and is very aromatic. Its cooking time is about 10 minutes, but it is recommended to soak it first for half an hour. It is ideal as a garnish or to prepare curries.
Wild rice is actually another type of cereal and it mixes white and dark grains. It has to be on the heat for half an hour and you need about 600 ml of water to make 250 gr.
Coming from Italy, the arborio takes its name from the town where it is grown. It is considered a slightly rounded rice rich in starch. That is why it is very suitable for very buttery risottos, and also for salads. The grain, short and hard, absorbs the liquid well and does not break when constantly stirred as the dish requires. It's done in about 17 minutes.
Carnaroli is grown in northern Italy according to the traditional method and is considered a long rice. It is characterized by losing little starch when cooking. Although it is especially recommended for accompaniments and salads, there are chefs who use it in risotto. It requires 18 minutes in this case and 16 if preparing white.
The japonica, with short and hard grain, is ideal for sushi, because it is very glutinous. Although it can also be made with round or medium grain. The cooking time is 5 minutes at maximum heat and 10 at minimum. Before putting it on the heat, leave it in the water for about 10 minutes and let it rest after cooking and before adding the vinegar to let it cool.
There are those who prefer not to take the risk and opt for vaporized, which is not overdone. The drawback is that it is not very tasty, because it absorbs little of the flavors of the ingredients. It requires about 20 minutes and a good amount of water, about 700 ml. for 250 gr.
