I usually use short-grain brown rice, but sometimes I’ll make wild rice or white rice. If using white rice, reduce the amount of water from 1 3/4 cup to 1 1/2 cup.
The primary differences among types of rice can be attributed to the predominant type of starch. Long grain rice expands more when cooked to form drier, firmer more separate grains of rice. Short-grain rice absorbs more moisture, which makes it moister, softer and more clingy.
- Herbed: Add 2 -4 tablespoons minced fresh herbs (parsley, cilantro, basil, dill etc) after cooking
- Nutty: Add 1/4 cup chopped nuts after cooking
- Broth-based: Substitute chicken or vegetable broth for water
- Veggie rice: Add 1 cup chopped carrots, peas, broccoli or other fresh or vegetables the last 5 – 10 minutes of cooking rice
- Multi-grain: Instead of rice only, mix with other grains in equal ratio. For example 1/2 cup rice and 1/2 cup barley. Or 1/3 cup rice + 1/3 cup buckwheat + 1/3 cup quinoa