Because you can find Long Grain, Medium Grain and Short Grain Rice types in this group, refer to their length when determining how to handle them in the kitchen.

• Long Grain Rice tends to be Starchy
• Short Grain Rice tends to be more of a Sticky Rice type.
• Medium Grain Rice is in between.

Like the brown rice, because of the oil in the bran layer, red rice has a shorter shelf life than a comparable White Rice. It has a limited shelf life of approximately six months. Store the Red Rice in an airtight container in a cool dark place like your pantry. Sealed, it may last 3-6 months. If you open your package, a cool place such as a refrigerator or freezer is recommended.

If not eaten immediately, cooled cooked rice should be stored in a shallow container, covered tightly and refrigerated. Rice can be refrigerated for 3 to 5 days (but it is best to use it within 2 days) or frozen for up to six months.

Put dry rice in a bowl and fill with tap water. Let soak for an hour. Then rinse the rice and discard water.

1. Heat 2 Tbsp. oil or butter in a big pot and sauté the rinsed rice in it.
2. Then add 2 cups of water or broth for 1 cup of rice. Cover with a lid and bring to a boil.
3. Then add a pinch of salt to taste; reduce heat and cook until rice is soft for up to 45 minutes. All liquid should be absorbed.
4. Take off heat but keep covered for 10 minutes.