Cook Every Rice Grain
to tender perfection.
A rice database for 18 varieties: water ratios, rinse and soak guidance, cook methods and times — from jasmine to carnaroli to black rice. Free, no sign-up.
Starch & Amylose Science
Why high-amylose Basmati wants 1:1.75 water while short-grain Sushi rice needs 1:1.15.
Rinsing vs Soaking
Know when washing away surface starch is vital (jasmine/sushi) and when it ruins the dish (risotto).
Stovetop & Cooker Ratios
Tested ratios across standard electric cookers, instant pots, and heavy Dutch ovens.
RiceWater Database
Jasmine Rice
Thai fragrant rice with a soft, slightly clingy texture and pandan aroma — the everyday rice of Southeast Asia.
Basmati
Aged Himalayan long-grain: basmati elongates dramatically when soaked, yielding the long separate grains of biryani and pilaf.
Long-Grain White
Generic American long-grain white rice: the variety the famous 2:1 ratio was written for.
Parboiled (Converted)
Rice parboiled before milling: nutrients driven into the grain, extra-forgiving texture that survives overcooking.
Popcorn Rice
A small-kernel Louisiana long-grain with popcorn fragrance and exceptional tenderness — the Gulf South's table rice.
Sushi Rice (Koshihikari-style)
Japanese short-grain rice (Koshihikari and kin): sticky-glossy grains built for sushi, onigiri, and donburi.
Calrose (Medium Grain)
Californian medium-grain rice: moderately sticky, all-purpose for Asian-style cooking and sushi emergencies.
Arborio
Northern Italian short-grain: high amylopectin starch that turns slow ladled broth into risotto's creamy sauce.
Sticky Rice (Glutinous)
Glutinous rice (no gluten — the name is starch): steamed after long soaking for the chewy clusters of Lao/Thai dessert rice.
Brown Long-Grain
Long-grain rice with the bran intact: nutty, chewy, and twice the cooking time — with the nutrition to show for it.
Brown Basmati
Whole-grain basmati: the same elongating fragrance at brown-rice patience — 1:1.75 water, ~35 minutes.
Germinated (GABA) Brown Rice
Brown rice soaked until germination begins: softer texture, sweeter flavor, and boosted nutrients — the GABA rice of Japanese cookers.
Black Rice (Forbidden)
Chinese black rice: bran-rich, anthocyanin-purple, with a nutty chew — the "forbidden rice" of imperial tribute.
Wild Rice
The seed of a North American aquatic grass: long dark grains that bloom open when cooked — nutty, smoky, and rice-adjacent only in role.
Red Cargo Rice
Unmilled Thai rice with red bran: jasmine family aroma, chewy whole-grain texture, and a color that survives cooking.
Black Glutinous Rice
Glutinous black rice (Indonesian pulut hitam): the dessert rice of bubur ketan hitam and Chinese sweet soups.
Mastering the Craft
Why Rinse Rice: Surface Starch, Talc History, and the Enrichment Trade-off
Rinsing changes texture more than any other step — and the enrichment question decides whether you should.
What Soaking Rice Actually Does: Elongation, Evenness, and Time Saved
Basmati doubles its length with a soak; brown rice cooks faster; sushi rice cooks to the core. The three different reasons behind one step.
Rice Safety: The Bacillus Cereus Clock Nobody Sets
Cooked rice is the classic food-poisoning vector — not reheating, but the hours on the counter. The cooling rules that fix it.