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In the Kitchen | Rice Cooking Tips & Recipes

What's the best way to store rice?

Kept in a cool dry place, white rice can be stored in a tightly covered container almost indefinitely. Whole grain brown rice stays fresh for six months, or up to a year when refrigerated.

Should I rinse rice?

Rinsing gets rid of dusty starches that may result in excess stickiness. Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. If you want stickier rice, don't wash.

How much water should I use?

For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water. Feel free to swap the water for chicken or vegetable broth for more flavor.

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What types of dishes can I make with rice?

Rice is very versatile and will take on the taste of what it is paired with. While fried rice and rice risotto are great, desserts such as rice pudding and rice fritters are unmatched!

Rice is the perfect addition to any meal!

Get inspired with our recipes!


Perfect Rice

Cook Time: 30 min | Servings: 4

  • 2 cups water
  • 1 cup white long grain rice
  • 1 tbsp. butter
  • 1 pinch of salt
  1. In a medium sauce pan add water, rice, butter, and salt. Stir occasionally.
  2. Once boiling, reduce heat to a simmer. Keep covered for 18 minutes or until rice is tender and water is absorbed. Adjust time as needed.
  3. Remove from heat and let sit, covered, for 5 minutes.
  4. Fluff with a fork and serve!


Basic Risotto

Cook Time: 25 min | Servings:4

  • 4 cups chicken broth
  • 1 cup chopped leeks
  • 1 tsp salt
  • 1/4 cup chopped parsley
  • 3 cups water
  • 1/2 cup chopped shallots
  • 3/4 white wine
  • 2 tbsp butter
  • 1/4 cup olive oil
  • 2 cups arborio rice
  • 1 cup grated parmesan salt and pepper to taste
  1. Heat 4 cups chicken broth and 3 cups water in a saucepan.
  2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes.
  3. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed.
  4. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente or tender, 18 to 20 minutes.
  5. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper. 


Toasted Garlic Rice

Cook Time: 30 min | Servings: 4

  • 8 sliced garlic cloves
  • 3 tbsp olive oil
  • 2 cups Basmati rice
  • 3 cups water
  • 1 tsp salt 
  1. Sauté 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate.
  2. Add 2 cups Basmati rice to the pan and toast, stirring, 2 to 3 minutes.
  3. Add 3 cups water and 1 teaspoon salt; bring to a simmer.
  4. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes.
  5. Let sit, covered, 5 minutes, then fluff and top with the garlic. 


Pimento Cheese Rice

Cook Time: 30 min | Servings: 4

  • 2 cups converted rice
  • 3 cups water
  • 2 tbsp butter
  • 1 tsp salt
  • 1 cup cubed cheddar cheese
  • 1/4 cup cream cheese softened
  • 1/2 cup salsa
  • 1/4 cup chopped pimientos
  • Cayenne to taste (optional) 
  1. Combine 2 cups converted rice, 3 cups water, 2 tablespoons butter and 1 teaspoon salt in a saucepan.
  2. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 20 minutes.
  3. Let sit, covered, 5 minutes, then stir in 1 cup cubed cheddar cheese, 1/4 cup softened cream cheese and 1/2 cup salsa with chopped pimientos until smooth; season with cayenne.


Southwest Rice Peppers

Cook Time: 1 hr | Servings: 4

  • 2 cups cooked white rice
  • 1 cup canned chili beans
  • 1 cup fire-roasted corn
  • 1 bunch chopped scallions
  • 4 halved bell peppers
  • 3/4 cup grated pepper jack cheese
  • 1/2 cup water
  • sour cream as desired for topping cilantro as desired for topping
  1. Combine 2 cups cooked white rice with 1 cup each canned chili beans and fire-roasted corn and 1 bunch chopped scallions.
  2. Stuff 4 halved small bell peppers with the rice mixture and top with ¾ cup grated pepper jack cheese; arrange in a baking dish and pour 1/2 cup water around the peppers.
  3. Cover with foil and bake at 400 degrees F until tender, 30 to 35 minutes.
  4. Uncover and bake until browned, 10 minutes.
  5. Top with sour cream and cilantro. 


Brown Rice-Stuffed Acorn Squash

Cook Time: 1 hr 30 min | Servings: 2

  • 1 cup cooked brown rice
  • 1/2 cup chopped celery
  • 1/2 cup chopped parsley
  • 1/2 cup chopped scallions
  • 1/2 cup cooked chestnuts chopped
  • 2 small acorn squash
  • olive oil
  • salt to taste 
  1. Combine 1 cup cooked brown rice with 1/2 cup each chopped celery, parsley, scallions and cooked chestnuts; season with salt.
  2. Halve and seed 2 small acorn squash; brush the insides with olive oil and season with salt.
  3. Transfer to a baking sheet and bake at 425 degrees F until tender, 35 to 40 minutes.
  4. Stuff with the rice mixture and dot with butter.
  5. Continue baking until crisp, 20 minutes.