Really, all methods for cooking rice are a form of the Absorption Method, where rice is cooked to absorb just the amount of water needed to hydrate and cook the starch. Specifically, the absorption method simmers the rice (or other grain) in a specific amount of liquid just to the point where the grain is cooked and no liquid remains. Given the varying levels of moisture in rice, determining the exact amount of liquid required is difficult. For this reason, many commercial food establishments as well as home cooks, use an electric rice cooker for more consistent results.
The Oven Method is used for larger quantities of rice cooked in the even heat of an oven. A pan of rice is covered with boiling water and the pan is covered tightly and left to finish cooking in the oven.
Rice, like most grains can also be cooked by the Pasta or Abundant-Water Method, where the rice is covered with plenty of liquid and then the excess liquid is drained off when the rice is cooked. Chefs sometimes prefer this method so they can monitor the doneness of the rice.
The Steaming Method involves wrapping rice that has been soaked in muslin or cheesecloth and steaming over a boiling liquid. This liquid may be flavored to add aromas to the rice. This is traditionally how Thai sticky rice is prepared.
The Pilaf Method refers to the process of sweating some aromatic ingredients, sautéing the grain and adding all the liquid at one time.
Parching or sautéing the grain in fat, helps to keep the grains separate and begins the process of
gelation. The grain is then simmered until cooked. Pilaf also refers to a rice dish of Middle-Eastern origins where the rice is sautéed with aromatics and cooked in a seasoned broth along with other pieces of dried fruit, meat, shellfish, vegetables or pasta. Pilaf is a dish popular in Indian, Middle Eastern and Spanish Cuisines. The rice is typically cooked covered and is not stirred. In a pilaf, the grains remain somewhat dry and separate and may take on a nutty flavor from the sautéing. A long-grain rice like
basmati is typically used for pilafs. (See
Basic Risotto recipe.)
The Risotto Method refers to the process of lightly sautéing a grain with some aromatics until it is fragrant, often deglazing with a little wine and then adding a broth or other liquid in stages while stirring. The process, along with the starchiness of the rice, incorporates the starch to form a thick creamy base for the risotto. The creaminess of risotto comes from this starch and not cream. Risotto also refers to the classic Italian dish of creamy rice. A classic risotto should be creamy yet with distinct grains of rice that have an
al dente texture. Arborio rice is the most common rice used for risottos. Other varieties of risotto rice include
Carnaroli and
Vialone Nano. A variety of other grains and vegetables may be cooked using the risotto method, including other starch short-grained rices, barley, bulgur, farro, sunflower seeds, pine nuts, steel-cut oats or a brunoise of any hard root vegetable like carrot. When cooking other grains with the risotto method it is important to note that the flavor of the dish will become more intense than with say, the pilaf method. The multiple additions of liquid that are added and then cooked down tend to concentrate flavors of the grain and the broth. Long-grain rices do not have sufficient starch for a risotto. Sushi rice or sticky rice have too much starch and would produce a overly starchy and mushy risotto. Risotto rice should not be rinsed. (See
Basic Rice Pilaf Recipe.)
Rinsing Rice
Rinsing rice can dramatically effect whether your rice dish will have distinct, individual grains or if it will have a creamier texture.
Rinse long-grain white rice when separate, distinct grains is desired. The rinsing flushes away excess starch that would otherwise absorb water and swell, causing grains to stick together. For creamy dishes like risotto or rice pudding, rinsing compromises the texture of the finished dish.
Holding and Storing Cooked Rice
Regular rice, pilafs, and risottos may be prepared in advance and held (and finished) for service or chilled for up to 1 week. For regular rice or a pilaf, cook the rice completely. Pour the cooked rice out in a thin layer on a large sheet pan. Cool the rice and keep covered. Reheat the rice for service taking care to maintain the moisture of the rice and not stir the rice too much, breaking the grains. Risotto may be par-cooked, and the cooled and stored like regular rice. At service, finish portions of risotto to order by picking up where you left off in the cooking process.
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