Making fluffy rice can be tricky. Here is a cooking chart adapted from The Cook’s Book to help you make the perfect pot of rice every time.
| Type of Rice | Best For | Special Preparation | Best Cooking Method and Approximate Times |
| LONG GRAIN White and brown | Pilafs, salads, stuffings, stir-fries | Can be toasted | Boiling: 20 mins (white), 30 – 40 mins (brown); steam: 20 mins (white), 30 -35 mins (brown) |
| Basmati (white and brown) | Spicy Indian dishes | Soak for 30 mins, can be toasted | Boil: 20 – 25 mins; boil: 20 mins (white), 40 mins (brown) |
| SHORT GRAIN Risotto | Classic risottos | Can be toasted | Risotto: 20 – 25 mins |
| Paella | Paella, other Spanish rice dishes | Can be toasted | Paella; 20 -25 mins |
| ASIAN Chinese black | Sweet and savory dishes, stuffings | Soak overnight | Boil: 30 -40 mins |
| Glutinous (sticky) | Sweet and savory dishes, rice dumplings | Soak for 4 hours minimum | Boil: (rice cooker): 20 mins; steam:15-20 mins |
| Jasmine (Thai aromatic) | Spicy Thai dishes, congees, stir fries | wash | Boil: (rice cooker): 25 mins; steam:20-25 mins |
| Sushi | Sushi, sweet sishes | wash | Boil: (rice cooker): 20 mins; steam:15-20 mins |
| SPECIALIST Red or Camargue, Himalayan red | Stuffings, salads, pilafs, stir-fries | Soak for 1 hour | Boil: 40 -60 mins |
| Wild | Stuffings, pilafs, salads | Boil: 40 -60 mins |