I’ve been told that my first mouthful of solid food as an infant was a small bowl of white basmati rice, drizzled with clarified butter and sprinkled with salt. So, it’s hardly surprising that I consider rice my favorite starch. But I don’t love rice simply because it’s a comfort food from my childhood; I love rice because its delicious yet unobtrusive flavor and appealing texture makes it an ideal starting point for a seemingly endless range of side dishes.

在我采样的所有水稻品种中，我的烹饪方式最吸引人的三个是印度或巴基斯坦白色basmati，长晶棕色和中粒白。（很方便地，这些品种在美国也广泛使用。）当您知道的情况下煮熟时，每个品种都有自己独特的吸引力，其中大部分与质地有关。但是，您可能没有意识到的是，有几种方法可以烹饪大米，并且对于每种方法，有些方法都比其他方法更好。在以下三种食谱中，我将另一种技术与每种品种配对，以获得出色的效果。

Basmati rice—the pilaf method

Basmati Rice凭借其低淀粉含量和长长的谷物，可将PILAF方法带到PILAF方法上，从而使谷物在烹饪光线和分开时可以最大程度地扩展。烹饪前洗涤并浸泡谷物会使米饭少淀粉，帮助您获得完美的单颗粒和蓬松的效果。

Pilaf method basics:With the pilaf method, the rice is first sautéed in oil along with aromatics and spices. Then a measured amount of liquid is added, the mixture is brought to a simmer, covered, and left to cook until the rice absorbs the liquid.

For detailed instructions,see my recipe forBasmati Rice Pilaf with Whole Spices, Saffron & Mint.

Brown rice—the pasta method

Cooking brown rice by the pasta method is quick and results in tender, separate grains with a nice chewy bite, instead of mushy, split-open kernels that often result when this variety is cooked in a covered pot. Unlike white rice, brown rice kernels still have their bran layer and germ intact, so they have a nutty, grainy character and are rich in complete proteins, minerals, and vitamins. The germ contains some oil, so to avoid rancidity, buy in small quantities and store it in the fridge.

Pasta method basics:Like pasta, the raw rice goes into a large pot of boiling water and cooks uncovered. When the grains reach the desired tenderness, the water gets poured off.

For detailed instructions,see my recipe forBrown Rice Salad with Basil & Pistachios.

Medium-grain rice—the absorption method

When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like the Mexican Tomato Rice & Beans at right. This method also ensures that the valuable fortified nutrients remain in the pot with the rice.

Absorption method basics:The rice cooks in a measured amount of water in a tightly covered pot so that by the time the rice is tender, all the waterhas been absorbed. As the water level drops, trapped steam finishes the cooking. Instead of a pot, you can use a rice cooker; just follow the manufacturer’s directions.

For detailed instructions,see my recipe for墨西哥番茄米饭和豆类.