*
There is for this reason much much more to rice 보다 the commodity brand on the supermarket shelf. Exploring the world of exotic rice is like trying out wine: over there is lot to discover. Photo courtesy that LotusFoods.com.

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October 2007Last update July 2018

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Rice food preparation Times

A guide To cooking Rice

If you’re check out our Rice Glossary, you’ve seen three dozen different species of rice. Castle don’t all cook at the very same time, however. Usage the chart listed below as a guide.

You are watching: 2 cups uncooked rice to cooked

Rice will increase three to four times that uncooked volume (brown rice and also converted rice create yields ~ above the higher side. When cooking rice, use a pot v a tight lid: vapor that escapes will use up the warmth needed to cook the rice, and potentially cause shed rice together you try to acquire it to the desired tenderness after every the water has evaporated.

For starters, there’s a tasty recipe below for Basmati Rice Salad through Prosciutto, Arugula & new Orange—a beautiful dish for all seasons.


Uncooked Rice 1 cup or 240 ml
Liquid
Cooking Time (minutes)*
Cooked Rice
Basmati Rice
1¾ c 420 ml
15
3 c 720 ml
Brown Rice
2-2½ c 480-600 ml
45-50
3-4 c 720-960 ml
Converted/Parboiled Rice
2-2½ c 480-600 ml
20-25
3-4 c720-960 ml
Jasmine Rice
2 c 480 ml
15
3 c 720 ml
Sticky Rice
2 c480 ml
15
3 c720 ml
White Medium-Grain or Short-Grain Rice
1½ c 360 ml
15
3 c720 ml
White Long-Grain Rice

1¾-2 c 420-480 ml


15
3 c720 ml
Other Rice (including minute rice, wild rice and also rice mixes)
Follow package Directions

*If the rice is not sufficiently soft or the fluid is not completely absorbed, replace the lid and cook 2 to 4 minutes longer.

For much more information about rice and also rice recipes, consisting of the Bangkok Rice & Shrimp Salad featured in ~ the right, visit the main page of our Rice, beans & seed section.

Recipe: Basmati Rice Salad WithProsciutto, Arugula & new Orange

This tasty and also colorful cooking recipes was emerged as a side dish, but could additionally be offered as a first course.

Ingredients

2 cups cooked, chilled basmati or various other white rice 3 cup trimmed arugula leaves 1 seasoned (7 ounces) roasted red peppers, drained and chopped 1 cup fresh orange sections, cut in 1/2-inch chunks
*
Basmati Rice through Orange & Prosciutto. Picture courtesy ParmaHam.com.

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2 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1/2 cup) 1/2 cup sliced eco-friendly onions (scallions) 1/3 cup Lemon Vinaigrette (recipe follows)

Preparation

do the lemon vinaigrette: Whisk with each other 3 tablespoons olive oil v 2 tablespoons new lemon juice. Add 1 teaspoon salt, 1/4 tespoon fresh-ground black pepper and also 1/2 teaspoon sugar. Incorporate in a large bowl, the rice, arugula, red peppers, orange chunks, prosciutto and also green onions. Toss through the lemon vinaigrette and also serve on a bed of romaine lettuce leaves, if desired. If made front of time... Incorporate all ingredients other than the arugula; cover and also refrigerate approximately 1 day; toss in the arugula just before serving.