Rice is the seed kernel of an annual grass. The plant sprouts a number of fine 3- to 6-feet-tall stalks. Each grain is covered with an inedible husk. Rice is the staple food of half of the world's population. There are two types of cultivated rice: aquatic and hill grown. Aquatic, or paddy-grown rice, is grown in flooded fields. Since this is generally of higher quality and yields more per acre than hill-grown rice, it is the most common source of commercial rice. Hill-grown rice can be grown on most terrains in tropical or subtropical climates. In the United States, rice is grown in Arkansas, California, Louisiana, Mississippi, Missouri and Texas.

There are three commercial grades of rice: long, medium and short grain. The length of the rice kernel affects the texture of the cooked rice. Long-grain rice kernels are four to five times longer than they are wide with tapered ends. They are lower in starch than shorter-grained kernels, resulting in a less sticky finished product. It is a good choice for pilafs and rice salads. Medium-grain rice has a high starch content. When cooked, the kernels tend to be moist and sticky. Medium-grain rice is perfect for croquettes and molded dishes. Short-grain rice, which is almost round, is the preferred type in Asia, because it is easy to eat with chopsticks. It is also used for risotto, rice pudding and other sweet rice dishes. The most common rice varieties available in the United States are as follows:

• Arborio is a translucent short-grain Italian rice that is very high in starch. It is traditionally used to make risotto, because it produces the characteristic creamy texture.
• Basmati is a long-grain aromatic rice grown in the foothills of the Himalaya Mountains, where the soil and climate contribute to its special taste. It has a perfumy aroma and nutlike flavor. Look for it in large supermarkets and Indian markets. A less expensive aromatic rice, known as jasmine rice, is grown in Thailand.
• Brown rice grains are unpolished with only the inedible husk removed. Since it contains the bran and the germ, it is more nutritious than white rice. It also takes longer to cook. Light tan in color, it has a chewy texture and nutty flavor. Quick brown rice (cooks in 15 minutes) and instant brown rice (cooks in 10 minutes) are also available.
• Converted, or parboiled rice, is the unhulled grain that is soaked, processed by steam pressure and dried before milling. The result is a rice kernel that is more nutritious and less starchy than polished white rice. It takes longer to cook than white rice and absorbs more liquid during cooking.
• Flavored rices have seasonings added to them. They are available in a variety of flavors. Quick-cooking varieties are also available.
• Texmati rice is a Texas-grown variety of the basmati-type rice.
• White rice has been polished to remove the husk, bran and germ. Vitamins and minerals are then added to most white rice to replace the nutrients lost in the milling process. It is available in short-, medium- and long-grain grades. Instant or quick-cooking rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but does not have the same texture or flavor as polished white rice.

Store rice in an airtight container in a cool, dry place. It will keep indefinitely. Brown rice is subject to rancidity because the bran is intact. It can be stored for only six months.

It is not necessary to rinse rice before cooking. Basmati rice may contain some chaf and small stones. Remove any debris before cooking and rinse, if necessary.

Rice has a reputation for being difficult to cook. Since rice can be cooked by several methods, the choice is dependent upon the result you desire. To prepare brown, converted, flavored or quick-cooking rices, follow the package directions. The two most common cooking methods for polished white rice are the boiling method and the pilaf method.

Boiling rice in a measured amount of water is the most common cooking method. To boil rice, bring 2 cups of water with 1 teaspoon of salt to a boil in a medium saucepan over medium-high heat. Slowly add 1 cup of rice so that the water continues to boil. Stir briefly. Reduce heat to low. Cook, covered, for 14 minutes or until the rice is tender. If all of the water has evaporated, but the rice is not tender, add 1/4 cup of hot water. Cover and continue to cook until the rice is tender. If the rice is tender but all the water has not evaporated, remove the cover and cook over low heat until the water has evaporated. Boiling rice in a measured amount of water preserves the vitamins and results in moist rice. Long-grain rice will be slightly sticky and short-grain rice will be very sticky. For added flavor, substitute canned broth for the water and reduce the salt to 1/2 teaspoon.

Rice may also be boiled in a large quantity of water as pasta is cooked. To boil rice, bring 2 quarts of water to a boil in a large saucepan or Dutch oven over high heat. Slowly add 1 to 2 cups of rice so that water continues to boil. Boil, uncovered, for 15 minutes or until the rice is tender. Drain well in a sieve or colander. This method allows the starch to drain away leaving cooked rice kernels that are fluffy and separate. However, much of the vitamins are drained away with the starch.

Use this method to make rice that is not sticky. Heat 1 or 2 tablespoons of oil (or melt 1 or 2 tablespoons butter or margarine) in a medium saucepan. Add 1 cup rice. Cook and stir the rice over medium heat for 4 to 5 minutes until it turns opaque. Carefully add 2 cups boiling water. Add 1 teaspoon salt. Cover and cook over low heat for 14 minutes or until the rice is tender and the water has evaporated. For the nutty flavor, characteristic of a traditional pilaf, allow the rice kernels to brown slightly before adding the water. For added flavor, substitute canned broth for the water and reduce the salt to 1/2 teaspoon.

• Do not stir rice while it is cooking. This will make it more sticky.
• Adding 1 or 2 teaspoons butter or oil to rice while it cooks will prevent if from boiling over.
• Rice cooked with acidic ingredients such as tomatoes will require longer cooking and a little extra liquid.