Rice Recipes for the Pot, Pan and Oven

Guide

Select rice recipes to match the variety and preparation

Rice can be a side dish, main course, soup, salad or dessert. Which type fits depends on the texture you want: loose and grainy, soft and sticky, creamy or suitable for frying. Basmati, jasmine rice, risotto rice, sushi rice and rice pudding behave differently when cooked.

For curry and bowl you usually need loose grains, for risotto you need starch, for sushi a sticky structure and for fried rice you need completely cooled, rather dry grains.

Which type of rice goes with which dish?

• Basmati: fragrant and light for Indian dishes, curries, pilaws and side dishes.
• Jasmine Rice: soft and aromatic for Thai, Vietnamese and other Southeast Asian dishes.
• Long grain rice: versatile for side dishes, salads, casseroles and rice pans.
• Risotto rice: starchy for creamy risotto with light bite in the core.
• Sushi Rice: short-grained and sticky for sushi, onigiri and Japanese bowls.
• Rice pudding: round grain for sweet, creamy rice dishes.
• Whole grain rice: stronger flavour and with longer cooking time for bowls, salads and side dishes.

If a recipe mentions a particular variety, you should use it wherever possible. Starch content and liquid absorption influence cooking time and consistency more than the similar shape suggests.

Wash rice and prepare it correctly

Whether rice is washed depends on the type and the dish. Basmati, jasmine rice and many long grains are rinsed in cold water before cooking until the water remains much clearer, removing loose surface starch and loosening the rice cooking.

Risotto rice is not usually washed because its starch is used for the creamy binding. Also, rice pudding is prepared according to the recipe. Therefore, always check the packaging and the preparation, instead of treating all rice varieties equally.

Cooking loose rice in a pot

For the swelling method, rice and measured liquid are added together in the pot. The exact amount depends on the variety, pot and manufacturer. After boiling, the rice cooks covered over low heat until the liquid is absorbed.

Lift the lid as rarely as possible and do not stir loose rice constantly. After cooking, a short rest period with the lid closed helps. Then carefully loosen the grains with a fork.

Basmati and jasmine rice for curries and bowls

Basmati tends to remain dry and grainy, jasmine rice becomes softer and more adherent, and both go well with curry, wok vegetables, meat, fish and tofu. Spices such as cardamom, cumin, turmeric or a bay leaf can cook directly if the recipe includes an aromatic side dish.

For bowls, let the rice cool a little after cooking and add vegetables, legumes, eggs, tofu, fish or meat. Dressing, herbs and crispy toppings are added only when serving to preserve texture and freshness.

Cook risotto creamy and with bite

For risotto, onions or other aromatic compounds are first sweated, then the rice is briefly roasted. Hot broth is added in portions. Regular stirring dissolves starch without the grains breaking down completely.

The rice is ready when the sauce is creamy and the grain still has a light bite inside. Butter, Parmesan or other creamy ingredients are often stirred first away from high heat. Afterwards, the risotto should be served directly, because it thickens further when standing.

Fried rice from a pan or wok

Fried rice is particularly good with completely cooled dry rice. Grains are easier to separate and fry than to soften in your own steam. Prepare vegetables, eggs, meat, tofu and sauce before heating the pan or wok.

Fry larger quantities in stages to keep the temperature high. Solid ingredients come first, delicate vegetables and herbs later. Soy sauce and other liquid seasonings are dosed sparingly to make the rice aromatic but not moist and heavy.

Curries, rice pans and stuffed vegetables

Rice combines sauce, vegetables and protein source into a complete meal. For curries, it is usually cooked separately to keep the grains and sauce of its own consistency. Rice pans combine all ingredients in a large pan, while stuffed peppers or tomatoes combine rice with vegetables, cheese, minced meat or legumes.

Suitable for vegetarian rice dishes Vegetables, Lentils, beans and chickpeas, tofu, eggs and cheese. Meat dishes with rice can be found at Recipes with meat.

Rice salad and take-away rice

For rice salads, the rice should be loose and completely cooled. Acidity, salt and dressing are measured in such a way that the grains absorb flavour without being in liquid. Cucumber, tomatoes, herbs and lettuce are added as late as possible.

Rice salad and bowls are good to take away when wet sauces and crispy ingredients are packed separately. Use tight containers and keep prepared food chilled until meals are eaten.

Sweet rice and rice pudding

Rice pudding needs round grain rice, low heat and regular stirring. The grains release starch and bind the milk to a creamy consistency. Too high heat makes milk easily set, while too little liquid makes the rice solidify.

Cinnamon, vanilla, compote, fresh fruit, nuts or roasted seeds provide variety. Rice pudding can be served warm or cold; when cooled, it thickens and can be stirred creamier with a little milk.

One-pot rice dishes without soggy grains

In one-pot dishes, rice, liquid, vegetables and other ingredients cook together. To do this, the amount of liquid and order must match the type of rice. Ingredients with a long cooking time come into the pot early, spinach, peas, herbs and sensitive protein sources later.

Do not stir more often than necessary and keep additional hot stock at hand. If the rice is almost cooked but still too much liquid, the dish can continue to simmer open for a short time. One-pot dishes.

Avoid common mistakes when cooking rice

• Rice remains tough: Liquid or cooking time was too short; add some hot water and let it continue to swell.
• Rice gets soggy: Too much liquid, too much movement or an inappropriate variety can cause the grains to break down.
• Rice burns: Reduce heat after boiling and use a pot with a tight lid.
• Risotto becomes dry: Gradually add the hot stock and serve immediately after finishing.
• Fried rice becomes soft: Use cold, dry rice and do not overload the pan.

Preparing, storing and reheating rice

Cooked rice should not stand at room temperature for long. Cool leftovers quickly, keep them covered in the fridge and consume them after cooking. Recommendation of the Federal Institute for Risk Assessment within two to three days.

Warm up only the portion you need completely. Safely chilled rice is suitable for fried rice, soup, stuffed vegetables, bowl or casserole. For more ideas on existing foods, see Recipes by ingredients and for everyday use under Dinner Recipes.