Preparation Tips
Easy steps for adding rice to your menu
When you add California rice to your menu, you add an economical ingredient of almost unlimited flexibility.
Its cohesive texture and flavor-absorbing qualities make California rice the perfect partner to your creative talents
Tips for perfect rice
- Carefully measure the amounts of rice and liquid.
- Keep the lid on tightly during cooking to prevent steam from escaping.
- At the end of cooking, remove the lid and test for doneness. If rice is not quite tender and no water remains, add a little water and cook 2 to 4 minutes longer. If rice is fully cooked and liquid remains, drain excess liquid. Place back on low heat for about a minute.
- Be accurate with cooking time. Base time on cooking method.
Important
Using too much liquid and overcooking are two common mistakes. California rice tastes best when the grains have a little bounce. The goal is clingy and sticky, not mushy!
- 1 cup uncooked white medium/short grain rice to 1 1/2 of water
- 1 cup of uncooked brown medium/short grain to 2 cups of water
Rice Cooking Guide
| Type of Rice | Yield | Servings | Uncooked Rice | Liquid* | Salt | Butter |
|---|---|---|---|---|---|---|
| Medium or Short Grain White | 1 qt | 8 | 1 1/2 cups (10oz) | 2 cups | 1/2 tsp | 1 tbsp |
| 1 gal | 32 | 6 cups (2lb, 10oz) | 2 1/4 qt | 1 tbsp | 2 tbsp | |
| Long Grain White** | 1 qt | 8 | 1 1/3 (9oz) | 2 1/3 cups | 1/2 tsp | 1 tbsp |
| 1 gal | 32 | 5 1/2 cups (2lb, 4oz) | 2 1/2 qt | 1 tbsp | 2 tbsp | |
| Brown*** | 1 qt | 8 | 1 1/4 cups (8oz) | 2 1/2 cups | 1/2 tsp | 1 tbsp |
| 1 gal | 32 | 5 cups (2lb) | 2 1/2 qt | 1 tbsp | 2 tbsp | |
| *Liquid other than water can be used, including chicken stock, beef stock, bouillon, consummé, tomato or vegetable juice (1 part water, 1 part juice) and fruit juices such as orange or apple (1 part water, 1 part juice).
** Follow long grain cooking instructions for Jasmine and Basmati rice. *** Follow brown rice cooking instructions for colored rices such as Black and Mahogany Japonica, and Red Rice. |
||||||
Cooking Methods
Stockpot Method: Heat all ingredients to boiling; stir. Cover and lower heat to simmer. Cook regular-milled white medium, short or long grain rice for 15 minutes, and brown rice for 40 to 50 minutes.
Oven Method: Using boiling liquid, place ingredients in shallow pan; stir. Cover and bake at 350ºF. Bake regular-milled white medium, short or long grain rice for 25 to 30 minutes, and brown rice for 50 to 60 minutes.
Steamer, Steam Jacketed Kettle or Rice Cooker: Follow manufacturers' instructions.