Rice, Oryza sativa, is the second most widely grown and eaten grain worldwide. Over 3.5 billion people consider rice a staple. Basmati, Jasmine, Arborio, Carnaroli, are just some of the rice varieties but are there lots more varieties that most people don’t know of. Worldwide there are over 40,000 varieties – each with its distinctive flavor and properties.

Some rice varieties are associated with specific techniques. Examples include Carnaroli rice used for Italian risotto and the Sushi rice used for Japanese sushi rolls.

Some rice varieties have a relatively low glycemic index while others are very starchy. The color of rice also can vary a lot. We are used to seeing white rice and the “healthy” brown rice, but rice color can range from white to near black. Rice can be very fragrant (Jasmine rice) and can have textures ranging from starchy to nutty.

In most western groceries you will typically find Basmati, Jasmine, Arborio, and some generic long grained rice. For more variety a search online can yield many more options. Note though that the more exotic rice varieties can be quite costly to buy.

The high price for exotic rice varieties is because these are specialty rice varieties grown in small quantities. Also, the yield per acre/hectare is low compared to the common varieties.

For general cooking a Basmati or Jasmine or even the generic long grain rice works well. It also doesn’t cost a fortune.

There is a general formula for cooking rice. To 1 cup rice add 2 cups water – but you may need to adjust this depending on:

• The variety of rice you are cooking.
• The altitude you are cooking the rice at – at higher altitudes you may need to use extra water.
• The purpose you are cooking the rice for (do you want grains separate or sticky?).
• Whether the rice is raw or parboiled.
• Your personal preference.

How to cook rice

Some like to use a rice cooker electrical appliance while others will cook the rice on a stovetop. Up to now I have not used a rice cooker – mostly because it is one more appliance to clean and store.

A good rice cooker can take the guesswork out of cooking rice so if that is what you prefer, feel free to use it. Follow the instructions that came with your rice cooker – but you may need to adjust the water for altitudinal differences.

I make rice on the stovetop. Plan on cooking the rice so it will be ready just as the rest of the meal is ready to serve. Steaming hot rice elevates the meal so a little extra effort to time it right is justified.

Start the rice by rinsing the raw rice in cold water 3 or 4 times. This gets rid of some excess starch and debris that may be on the rice.

Add water to cover the rice approximately 1 inch above the rice, swirl with your hand or a spoon, discard the water. You will notice the water is cloudy with the first rinse and by the third or fourth rinse it will be clear.

Add the water and a teaspoon of salt. Add an optional knob of butter for a richer taste. Cover and heat the rice on a high heat setting until the rice begins to boil. Keep an eye on the rice – once it starts to boil it can easily spill over onto the stovetop. As soon as it starts to boil turn down the heat to medium-low and slightly open the lid.

If the lid does not stay open on its own, use a wooden spoon handle placed horizontally across the pot to rest the lid on, slanted across the pot as in the photographs above.

Sri Lankan Kaha Bath (Yellow Rice)

Called kaha bath in Sri Lanka, this yellow rice is typically served for festive occasions/parties. I have heard it also referred to as saffron rice but saffron is not used so, for accuracy, yellow rice it is!

This is my take on kaha bath using ingredients that are commonly available in a US grocery. Guests at my table always enjoy eating this! This dish also tastes really good after it has cooled down – it is almost a meal on it’s own.

The recipe below is for one cup of raw rice but it depends on who you are serving. It will probably feed 2 Sri Lankans. For many westerners this will probably feed 4 – 6.

About 15 to 20 minutes after the rice begins to boil the water should have dropped below the surface of the rice. Rice will expand by about 3-fold. Close the lid and allow to stand a 3 – 5 minutes to let the remaining water get absorbed into the rice. Enjoy!