Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [32]
Dozens of rice varieties are available to us these days, such as black rice and red rice (both unmilled and unpolished rice with the bran intact), but here are a few of the basics that we keep on hand for any rice situation that comes our way. As with other grains, remember to rinse your rice before cooking.
Arborio rice: The favorite rice of Italy, Arborio rice is what gives risotto its succulent creaminess. We love to experiment with different herbs and vegetables to create all manners of risotto, but we don’t suggest serving it alone as a side dish because the effort of all that stirring isn’t worth the return if you’re just cooking it plain, so try our risotto recipes on pages 198 and 199.
Basmati and jasmine rice: We like using both brown and white versions of these two fragrant long-grained rice. If you’ve never made either jasmine or basmati, you’ll marvel at the wonderful buttery, popcornlike aroma both produce when cooking. The real beauty of these rices is that they make you feel like you actually put some thought and effort into dinner, when really all you did was turn on the faucet and the burner. They’re perfect for Indian and Thai meals, but we like them with most anything that’s a little bit sweet and fragrant, including BBQ and Mexican food.
For brown varieties
Cooking time: 45 to 50 minutes
To serve 4: 2 cups water, 1 cup rice, ¼ teaspoon salt
Cook: Place all the ingredients in a heavy-bottomed pot, cover, and bring to a boil. Once the mixture is boiling, turn down the heat to very low and simmer for 40 to 45 minutes. Fluff with a fork and serve.
For white varieties
To serve 4: 1½ cups water, 1 cup rice, ¼ teaspoon salt
Cook: Place all the ingredients in a heavy-bottomed pot, cover, and bring to a boil. Once the mixture is boiling, turn down the heat to very low and simmer for 15 to 20 minutes. Fluff with a fork and serve.
Brown Rice, Short-Grained
The healthy stuff. Nutty and slightly sweet, short-grained brown rice is a nutritious staple and will make you feel like you’re eating macrobiotic even if you’ve never touched a piece of seaweed in your whole life. It also makes nice brown-rice sushi.
Cooking time: 45 to 50 minutes
To serve 4: 2 cups water, 1 cup rice, ¼ teaspoon salt
Cook: Place all the ingredients in a heavy-bottomed pot, cover, and bring to a boil. Once the mixture is boiling, turn down the heat to very low and simmer for 40 to 45 minutes. Fluff with a fork and serve.
Wild Rice
All-American and not really a rice, wild rice is actually a delicious grain from a marsh grass. The rice is long and a sleek black color and the textured is deliciously chewy. Its earthy flavor and pairs wonderfully with mushrooms and autumnal dishes.
Cooking time: 55 to 60 minutes
To serve 4: 2½ cups water, 1 cup rice, ¼ teaspoon salt
Cook: Place all the ingredients in a heavy-bottomed pot, cover, and bring to a boil. Once the mixture is boiling, turn down the heat to very low and simmer for 55 to 60 minutes. Fluff with a fork and serve.
White Rice, Plain Old
Because sometimes you just want plain old white rice. These directions are of the everyday long-grained kind.
Cooking time: 15 to 20 minutes
To serve 4: 1 cup water, 1 cup rice, ¼ teaspoon salt
Cook: Place all the ingredients in a heavy-bottomed pot, cover, and bring to a boil. Once the mixture is boiling, turn down the heat to very low and simmer for 15 to 20 minutes. Fluff with a fork and serve.
HOW TO COOK A BEAN
You can’t beat canned beans when it comes to convenience, especially when you have tiny kitchens like we do. But dried beans are way, way cheaper, and there’s a certain amount of satisfaction that comes from doing it the old-fashioned way. Some say the flavor of homemade beans is far more delicate and always lower in sodium (or sodium free)