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Rice is the seed of a slender leafed grass commercially grown in the U.S. for over three hundred years. In this column we will look at the varieties, and their traits as well as storage and preparation suggestions.

It is first processed to remove the outer husk leaving the whole kernel or brown rice. Further processing to remove the germ or bran of the seed produces the white rice we are most familiar with. With the healthful parts removed the “pretty white rice” has now to be enriched with the nutrients lost during milling.

The rice may be buffed with glucose or talc powder to make it more attractive. U.S. makers no longer use talc because it has been identified as a health risk product, but other countries are still using this process to “beautify” rice. Always check manufacturers content list and instructions concerning pre-rinsing because talc should be washed off.        

Both brown and white versions are classified by size, and there are many varieties in each category. The long grain has slender dry kernels about five times its width. The cooked grains separate into a light, fluffy dish. The medium grain has kernels that are three times as wide as they are long. When prepared it is moist, tender and clingy. The short grain is plump and somewhat round with more starch than the others so it is soft and sticky when properly prepared.

The three main methods of rice preparation are absorption, pilaf and oven baking. The absorption method requires that rice be simmered in a specific amount of liquid. Follow the instructions on the manufacturer's package for the best outcome. When at high altitude start with furiously boiling water, add a few minutes cooking time, and a little additional water to offset evaporation. A rice cooker, and steamer with proper inserts are alternate absorption methods as is microwaving.

For pilaf the seasoning ingredients are fried before the rice and liquid are added (see recipe). Oven baked the preferred method for brown rice, requires that all ingredients are combined and cooked in the oven.

The Rice Producers Association of the U.S. reports that the age, moisture and variety of rice will affect the rate at which it absorbs water. It behooves us to buy rice fresh, store it properly and follow package cooking directions while applying the information reported here. I hope that you and your family will find rice so appealing that you will serve it often.

Contact me eamherb@sbcglobal. net with your rice questions and suggestions for future food columns.    

Rice Pilaf
3 tablespoons of butter (or half olive oil)
2 cloves of garlic (thinly sliced)
3/4 teaspoons salt
Freshly ground black pepper (to taste)
2 cups long grain rice
3 cups low-sodium chicken broth
2 bay leaves
1 Tbs. fresh thyme or (1tsp. dried)

Melt the butter with the garlic in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and thyme. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the bay leaf. Fluff the rice with a fork and serve. Other herbs may be substituted.