Rice Cooking Guide: From Plain Rice to Garlic Fried Rice

Choosing the Right Rice

Not all rice is created equal, and the variety you pick affects everything from texture to how well it holds up as leftover fried rice the next morning.

Jasmine Rice

Jasmine is the gold standard for Filipino cooking. The grains are long, slightly sticky when cooked, and have a subtle floral aroma that complements savory dishes beautifully. Thai Hom Mali and Vietnamese jasmine are both excellent choices. If your budget allows, look for "new crop" jasmine - it's softer, more fragrant, and cooks with less water than aged rice.

Regular Long Grain

Standard long grain rice cooks drier and less sticky than jasmine. It's fine for everyday meals and makes better fried rice because the grains stay separate. Many Filipino households use this for daily cooking and save jasmine for when they're feeding guests.

Dinorado

Dinorado is a premium Filipino rice variety, slightly aromatic with a tender, slightly chewy texture. It's pricier than regular rice but many Filipinos consider it the best-tasting local variety. If you can find it, try it at least once. The difference is subtle but real.

NFA Rice

Government-subsidized NFA rice is what many Filipino families rely on daily. It's affordable and gets the job done, though the quality varies from batch to batch. It benefits from thorough washing and slightly more water than premium varieties. No shame in using NFA - a skilled cook makes any rice taste good.

Washing Rice: Yes, It Actually Matters

Some people skip washing rice. Those people eat dusty, overly starchy rice. Washing removes surface starch, dust, and milling residue. It's a two-minute step that makes a genuine difference in the final texture.

The 3-Rinse Method

1. First rinse: Add cold water to the rice in the pot. Swirl vigorously with your hand for 15-20 seconds. The water will turn cloudy white. Drain it off completely. This rinse removes the most surface starch.
2. Second rinse: Add fresh water. Swirl again, but gently this time. The water should be less cloudy. Drain again. This removes remaining starch and any debris.
3. Third rinse: Add water one more time. Swirl lightly. The water should be mostly clear with just a slight haze. Drain. You're done.

Three rinses is the standard. If the water is still very cloudy after three, do a fourth. If you're cooking glutinous rice, soak it for at least 2 hours after washing - that variety needs hydration time.

Perfect Water-to-Rice Ratio

This is where most rice disasters begin. Too much water and you get lugaw (porridge) when you wanted steamed rice. Too little and you get crunchy, undercooked grains that crack your teeth.

The Finger Method (Lola's Way)

Place your index finger tip on the surface of the rice (don't push down). The water level should reach your first knuckle - roughly one inch above the rice. This method works regardless of how much rice you're cooking, which is why generations of Filipino cooks swear by it.

The Measuring Cup Method

If you prefer precision, here are the ratios:

These ratios assume washed and drained rice. If you're cooking with unwashed rice (please don't), you'll need slightly less water since the dry starch absorbs some.

Rice Cooker vs. Stovetop

Rice Cooker Method

The rice cooker is the single most important appliance in a Filipino kitchen. Some families joke that you can skip buying a stove, but never skip the rice cooker. Here's the process:

1. Wash rice using the 3-rinse method
2. Add the correct water ratio
3. Close the lid and press cook
4. When it clicks to "warm," wait 10 minutes before opening
5. Fluff with a rice paddle using cutting motions (don't stir in circles)

That 10-minute rest after cooking is crucial. The residual steam finishes cooking the top layer evenly. Open it too early and the top grains will be slightly undercooked while the bottom is perfect.

Stovetop Method

If you don't have a rice cooker, stovetop works fine with a bit more attention:

1. Wash rice and add water to a heavy-bottomed pot with a tight lid
2. Bring to a boil over high heat, uncovered
3. Once boiling, stir once, reduce heat to the lowest setting
4. Cover tightly and cook for 15-18 minutes
5. Turn off heat, keep covered, rest for 10 minutes
6. Fluff and serve

The key to stovetop rice is resisting the urge to lift the lid. Every time you peek, steam escapes and the cooking time resets. Set a timer and walk away.

Common Rice Cooking Mistakes

Even experienced cooks mess these up sometimes. Watch out for these pitfalls:

• Stirring rice while it cooks. Stirring releases starch and makes rice gummy. The only time you stir is once, right after it boils on the stovetop. After that, hands off.
• Using the wrong pot size. Rice needs space to expand. A pot that's too small causes uneven cooking and overflow. Use a pot where the rice fills no more than half the volume.
• Not adjusting for altitude. If you're at higher elevation, rice needs more water and longer cooking. Add an extra tablespoon of water per cup of rice and extend cooking by 3-4 minutes.
• Scooping from the middle. Always scoop rice from the edges first. The center retains the most heat and stays warm longest. Work your way inward as people take servings.
• Keeping it on "warm" too long. Rice on the warm setting starts drying out after 4-5 hours and develops a stale taste. If you need rice to last longer, transfer it to a container and refrigerate. You can reheat it or turn it into sinangag the next day.

Sinangag: Filipino Garlic Fried Rice

Sinangag is what happens when yesterday's leftover rice meets a generous amount of garlic and a hot pan. It's the centerpiece of every silog breakfast (tapsilog, longsilog, tocilog) and it's one of those dishes that tastes better than it has any right to, considering how simple it is.

Why Day-Old Rice Is Essential

Fresh rice has too much moisture for proper fried rice. The grains clump, they steam instead of fry, and you end up with mushy garlic porridge instead of distinct, golden grains. Day-old rice from the fridge has dried out just enough to fry properly. The cold also firms up the starch, keeping grains separate when they hit the pan.

If you don't have leftover rice, spread freshly cooked rice on a sheet pan and refrigerate uncovered for at least 2 hours. It's not ideal, but it works in a pinch.

Sinangag Recipe

Java Rice

Java rice is the bright orange-yellow rice served at Jollibee and many Filipino restaurants. It gets its color from annatto (achuete) oil and turmeric, and its flavor from garlic and butter. Making it at home is surprisingly easy.

Heat butter and annatto oil together, fry garlic until golden, add day-old rice, and toss until every grain is coated orange. Season with salt and a pinch of turmeric for extra color. The result should be fragrant, buttery, and vivid enough to brighten up any plate.

Champorado Connection

While we're talking rice variations, champorado (chocolate rice porridge) deserves a mention. It uses glutinous rice cooked with tablea (Filipino cocoa tablets) and sugar into a thick, sweet porridge. Topped with evaporated milk, it's one of the great Filipino comfort breakfasts. Some people even pair it with tuyo (dried salted fish) for a sweet-salty combination that sounds bizarre but works beautifully. The recipe uses a completely different technique from regular rice, so treat it as its own dish rather than a rice variation.

Rice Storage Tips

Proper storage keeps rice fresh and pest-free. Here's what works:

• Uncooked rice: Store in airtight containers in a cool, dry place. A sealed plastic bin with a tight lid keeps bugs out. Bay leaves placed inside the container repel rice weevils - a trick every Filipino grandmother knows.
• Cooked rice (same day): Keep it in the rice cooker on warm for up to 4 hours. Beyond that, refrigerate.
• Cooked rice (refrigerator): Lasts 4-5 days in a sealed container. Spread it out rather than packing it into a deep container - this cools it faster and prevents bacterial growth.
• Cooked rice (freezer): Portion into freezer bags, flatten them, and freeze for up to 3 months. Reheat directly from frozen in the microwave with a splash of water and a damp paper towel over the bowl.