Rice recipes

Cooking a big batch of rice once or twice a week makes these recipes even faster. The tips cover which rice types to use, from jasmine and basmati to short-grain and brown rice, plus how to store cooked rice safely and reheat it so it stays fluffy instead of dry.

Common questions

How long does cooked rice last in the fridge?

Cool cooked rice quickly and refrigerate it within an hour or two, then use it within three to four days. Rice can carry spores of Bacillus cereus that survive cooking, so leaving it at room temperature for long is risky. When reheating, make sure it is steaming hot throughout.

Why should I use day-old rice for fried rice?

Fresh rice is soft and moist, so it clumps and turns mushy in a hot pan. Chilled rice has dried out slightly and the grains firm up, so they separate and fry nicely. If you only have fresh rice, spread it on a tray and let it cool and dry for 10 to 15 minutes.

Should I rinse rice before cooking?

Rinsing removes surface starch, which helps long-grain rice like jasmine and basmati cook up fluffy and separate. Rinse in a bowl of cold water, swishing and draining until the water is mostly clear. Skip rinsing for risotto or creamy dishes, where you want the starch. Some enriched rice loses nutrients when rinsed.

What kind of rice should I use for each dish?

Jasmine rice suits Thai and Chinese dishes and fried rice. Basmati works with Indian and Middle Eastern food. Short-grain or sushi rice is sticky, ideal for Japanese and Korean bowls. Arborio or carnaroli makes creamy risotto. Long-grain white rice is a versatile all-rounder for burrito bowls and sides.