Here’s a quick guide for some of the most common types of rice and the amount of liquid and estimated cooking time required to prepare each type.
|Type (1 cup)||Liquid (cups)||Cooking Time (minutes)||Characteristics|
|Aromatic, brown||1-3/4 – 2-1/2||30 – 45||Long grain; high in fiber; has aroma similar to brown rice, nuts, corn, corn bran, or hay; includes the brown hybrids, such as Texmati, Pecan, and Wehani; good for curries, Cajun cuisine.|
|Aromatic, white||1-1/4 – 2||15 – 20||Long grain; has same aroma as brown; includes true white, Basmati, and U.S. hybrids.|
|Brown||1-3/4 – 3||45 – 60||Higher in fiber than white; comes in long, medium, and short grains; pleasantly nutty flavor; slightly chewy; beige color; unlimited uses.|
|Converted (parboiled)||2 – 2-1/2||20 – 25||Long grain white; bland flavor; grains stay separate when cooked; has undergone a special pressure and steam treatment prior to milling that preserves vitamins; good for pilafs.|
|Wild||2-1/2 – 4||35 – 50||Not a true rice; is the seed of an aquatic North American grass; difficult to produce; very expensive; deep brown color, chewy texture; slightly smoky, nutty flavor; often mixed with white or brown rice.|
(Chart from The Fiber Primer, PREVENTION Magazine, Rodale Press, 1991)