I'm excited to share with you a game-changing method to cook white rice in your Thermomix® Appliance, ensuring perfectly cooked grains every time, without the risk of it turning into mush. Say goodbye to your rice cooker and the hassle of microwaving rice, as I guide you through the steps to achieve the ideal texture and flavour.

But before we dive into the cooking process, let's take a moment to appreciate the vast world of rice varieties. Each type of rice offers a distinctive taste, texture, and set of properties that can greatly enhance your recipes. By understanding these differences, you'll be able to choose the right rice for each dish, unlocking a world of culinary possibilities.

Parts of a Grain of Rice

Now, let's explore the fascinating anatomy of a rice grain before we delve into the cooking process. If you've had the opportunity to visit Bali, you might have been captivated by the breathtaking landscapes adorned with vibrant green rice terraces, and perhaps even witnessed the art of rice harvesting.

When rice is harvested, each individual kernel is encased in a tough outer hull or husk. This husk serves as protection but is completely inedible. Regardless of the rice type, the husk is always removed during processing.

Beneath the husk lies the bran layer, which adds a layer of flavour and nutritional value to the rice. The bran is usually light brown in colour but can vary, ranging from reddish to black, depending on the rice variety. Rice types such as brown rice, red rice, or wild rice retain the bran layer, which contributes to their distinct appearance and nutritional benefits.

Underneath the bran layer resides the germ, also known as the rice kernel. Bursting with essential B vitamins, minerals, and proteins, the germ is a nutritional powerhouse. However, when rice is processed to create white rice, the germ is removed, along with the bran layer. This brings us to the focus of today's cooking method—white rice.

By understanding the different components of a rice grain and how they are processed, we can better appreciate the nuances in taste, texture, and nutritional content between various rice types. Now, let's embark on our journey to cook the perfect batch of white rice that will impress your taste buds and elevate your culinary creations.

Types of Rice

Let's dive into the world of rice and explore the various types that are readily available. Rice can be classified into three main categories: long-grain, medium-grain, and short-grain. Each type possesses its own unique characteristics, making it suitable for specific culinary creations.

Long-grain rice is recognized by its elongated cylindrical shape. When cooked, it maintains a light and fluffy texture, with individual grains that do not clump together. Two well-known varieties of long-grain rice are jasmine rice and basmati rice. These aromatic grains are not only popular in Indian and Asian cuisines but also emit a delightful fragrance as they cook. Basmati rice, in particular, pairs exquisitely with dahl and complements various curry dishes.

Moving on to medium-grain rice, we find a slightly different texture. This rice variety tends to be moister and more tender than its long-grain counterpart, with a greater tendency to stick together. One notable example is Arborio rice, which is commonly used in classic Italian risottos, creamy rice puddings, and hearty soups. Its ability to absorb flavors and release starch during cooking contributes to the rich, velvety consistency of these dishes.

Finally, we have short-grain rice, which is renowned for its sticky texture when cooked. This type of rice is particularly well-suited for sushi, as it helps to hold the ingredients together. When sushi rice is properly prepared, it becomes slightly sticky, allowing the rolls to maintain their shape and enabling you to enjoy a perfect bite every time.

By understanding the distinctions between long-grain, medium-grain, and short-grain rice, you can select the ideal variety to enhance your culinary creations. Whether you're aiming for fluffy grains, creamy risottos, or perfectly rolled sushi, there's a rice type perfectly suited to your desired dish.

Let’s Cook Rice...

When you cook rice in your Thermomix® Appliance, it is actually steamed which helps keep the nutrients in your rice. And due to the size of the Thermomix® Appliance Simmering Basket there is a limit to how much rice you can cook at once. 

If you try to cook rice in your main Mixing Bowl, you will often end up with a mushy stodgy mix that is nothing like the fluffy grains of steamed rice that you were expecting.  

• For the Thermomix® TM31® Appliance add 1000g of tap water or stock to the Mixing Bowl. 
• For the Thermomix® TM5® and TM6® Appliances add 1200g of water to the Mixing Bowl.

Measure 350g of white rice into the Simmering Basket. Rinse well and then position in the Mixing Bowl and cook for 20 min/100°C/Speed 4. 

This will make a total of around 4 cups of cooked rice. 

If you don’t need 4 cups of cooked rice, you can reduce the total weight of the rice to however many serves you need – 180g of uncooked rice will produce 2 cups of cooked rice, while 90g of uncooked rice will produce 1 cup of cooked rice. The cooking time will remain the same. 

If you need more than 4 cups of cooked rice, I place my rice into one of our Stainless Steel Insulated Serving Bowls to keep hot while cooking the second batch.

And to help you on cooking rice, pasta and other grains, I've created a FREE cooking guide for you to download.