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For best results, always follow the package directions of the type of rice you are using. When directions are not available, follow these directions for stove-top cooking.
1 cup (250 mL) UNCOOKED RICE COOKING LIQUID
(water, broth, juice)		 COOKING TIME YIELD
(cooked rice)
Long-grain white, basmati, jasmine 1-3/4 cups (425 mL) 20 min 3 to 4 cups (750 mL)
Long-grain brown or red (whole grain) 2-1/4 cups (550 mL) 40 to 45 min 3 to 4 cups (750 mL to 1 L)
Parboiled 2 cups (500 mL) 25 to 30 min 3 to 4 cups (750 mL to 1 L)
Medium-grain 1-1/2 cups (375 mL) 20 to 30 min 3 cups (750 mL)
Short-grain 1-1/4 cups (300 mL) 20 to 30 min 3 cups (750 mL)

 

cooking tips:

  • Cook extra rice at the beginning of the week to use in quick-prep dishes (use in casseroles, fried rice; with stir-fries; add to wrap sandwiches, soups).
  • Use broth, fruit juices or coconut milk in place of water for a change of flavour.
  • Measure accurately; use dry measure for rice, liquid measure for liquid.
  • Time cooking accurately; use kitchen timer.
  • Do not open lid during cooking or moisture will be lost.
  • Do not stir rice or you will disturb steam vents needed for cooking.
  • Rice will expand to 3 to 4 times its volume, so use appropriate size saucepan or casserole dish.
  • If rice is crunchy and liquid has been completely absorbed, add additional liquid, cover and cook 3 to 4 minutes longer.

stove top cooking:

In a heavy-bottom saucepan, combine 1 cup (250 mL) rice, liquid, 1 tsp (5 mL) salt and 1 tbsp (15 mL) butter, if using.  Bring to boil over high heat; reduce heat to low, cover and simmer for the time specified on chart.  Test a few grains of rice for doneness (quickly replace lid).  If not tender or liquid not completely absorbed, cook 2 to 4 minutes longer. Fluff with fork.

oven:

Note:  Boiling liquid must be used to start the process. In deep casserole dish, combine 1 cup (250 mL) rice, boiling liquid, 1 tsp (5 mL) salt and 1 tbsp (15 mL) butter if using.  Cover tightly and bake in 350°F (180°C) oven, white rice for 25 to 30 minutes, parboiled for 30 to 40 minutes and brown (whole grain) for 1 hour. Fluff with fork.

microwave:

In a deep microwavable dish, combine 1 cup (250 mL) rice, liquid, 1 tsp (5 mL) salt and 1 tbsp (15 mL) butter if using. Cover and cook on HIGH for 5 minutes or until liquid is boiling. Reduce to MEDIUM (50%) and cook white rice for 15 minutes, parboiled for 20 minutes and brown (whole grain) for 30 minutes. Test a few grains for doneness (quickly replace lid).  If not quite tender or liquid not completely absorbed, cook 1 to 2 minutes longer. Fluff with fork.