Rice is the third most produced grain in the world and the number one grain consumed by humans. Almost all rice comes from Asia. This gluten-free seed can be ground into flour and made into drinks or noodles. About a third of American consumption is used to make beer. Since rice is an incomplete protein, you must combine it with beans, nuts, other seeds, or meat.

The length of a grain of rice is important because it often determines its stickiness and therefore its use in particular dishes. The longer grains are less sticky and excellent for curries. Medium and short grains are stickier, are used to hold sushi together, and are good in pilaf, paella, and stews. Short grain rice is used for desserts and cereals.

Soaking and rinsing rice before cooking is generally not recommended. Soaking makes it a more complete protein and reduces its stickiness, but it comes at a cost. It makes the starch release faster and the rice doesn’t thicken. The exception is with brown rice. You can soak it overnight and reduce the cooking time by ten minutes. For rinsing, the exception is with basmati or sushi rice varieties. If in doubt, read the instructions.

When selecting rice, more color generally means more nutrients. Therefore, brown rice, red or black rice, and Minnesota wild rice (related to, but different from, Asian rice) are better for you than plain white rice. You can store brown rice in the refrigerator for about 6 months.

If you can’t find anything other than white rice, which is mostly starchy, look for the word “parboiled” on the package to get the most nutrients. The second option would be “converted” rice, which has been pre-cooked. “Polished” rice has had many of the nutrients removed. Although instant rice is quick and easy to stir-fry, it dissolves and doesn’t hold up in a crock pot, soup, or casserole. White rice will last one to three years and does not need refrigeration.

Long-grain rice includes jasmine from Thailand and Vietnam, basmati from India, texmati from Texas, wild walnut rice from Louisiana, wehani from California (developed from basmati and similar in flavor), and expensive India Patna. Medium grain rice includes sona masuri rice from India, carnaroli rice used in slow-cooked Italian dishes like risotto, Bhutanese red rice, Thai sticky rice, Minnesota wild rice, and black rice. from China, which is purple in color with a nutty flavor. Short-grain rice includes Calrose and sushi rice (a semi-polished white rice) and Valencia (bomba) or paella rice, which absorbs a lot of moisture without breaking down and is often used as a substitute for medium Arborio rice. Sweet or glutinous rice is used for desserts. In this case, glutinous means “sticky like glue.” The rice is gluten free.

Read the package directions for cooking. If you are buying in bulk, use 1 cup of rice to 2 cups of water plus ¼ teaspoon of salt. Cover with a tight lid, bring to a boil, then reduce heat to a simmer for one hour or until the water is absorbed. Do not lift the lid, as it may dry out and interrupt the cooking process. Remove the saucepan from the heat and let it sit, still covered, for another ten minutes before serving.

Bring out more flavors and cut cooking time by 10 minutes by dry-roasting the rice in a skillet over high heat (before cooking it in water) until the grains are golden brown. Stir or shake the rice to prevent burning. You can also use a pressure cooker. The rice doesn’t separate as well and isn’t as fluffy, but it will retain nutrients, flavor, and moisture better than boiling it.

For the curry rice, use 2 cups of cooked basmati rice, 2 tablespoons of butter or canola oil, one chopped onion, one teaspoon of curry powder, ½ cup of raisins, and 1 cup of snap peas. For the Pilaf sauté 1 cup of uncooked brown rice in a little oil, add a chopped onion, a little garlic and carrots and simmer in 2½ cups of water for 45 minutes. Finish by adding some peas and parsley. For a summer salad, combine 2 cups of cooked brown rice or red wehani rice with ¼ cup chopped toasted walnuts or pecans, 2 tablespoons each of canola oil and white vinegar, ½ cup chopped scallions, 1 yellow or orange bell pepper diced for color and ¼ tsp salt. Add cilantro for more color and flavor.

Add toasted sesame seeds to any rice dish. Wild rice is often used in the filling, but it makes a great side dish and keeps well in a crock pot. Season the wild rice with cinnamon, cloves, cardamom, and raisins. Its earthy flavor also goes well with mushrooms. Add some heat to any rice dish by grinding up some Szechuan peppers. Any sweet vegetable will go well with rice, especially carrots, corn, peas, and tomatoes. Black beans and lentils are a good choice with rice for hardy winter casseroles.