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Get your variety right
选择正确的品种
Long grain rice varieties such as American, basmati and jasmine (brown or white) are regularly eaten as a side dish or as an accompaniment to curries (basmati is the best rice for cooking a biryani); while medium grain rice types such as bomba or Japanese-style rice are used for paella and sushi respectively. Short grain rice such as arborio is best used in risottos.
美式米、印度香米和香米（糙米或白米）等长粒米品种通常是作为配菜食用或是作为咖喱的配餐食用（印度香米是做印度比尔尼亚菜的最好材料）；而瓦伦西亚米或日式米等中粒米则被分别用于制作肉菜饭和寿司。艾保利奥米等短粒米则最适于烹饪烩饭。
A bit about specialty rice
关于特种稻米
Black rice looks dramatic and makes an impressive change to white rice - it's a wholegrain that works as a side dish or in a pilaf. Wild rice, on the other hand, isn't a rice at all but a grass seed - it's chewy and nutty and can be used in place of long grain varieties.
黑米看起来引人注目，相较于白米而言，是一种令人印象深刻的变化--这是一种全谷物，可以做配菜也可以做小吃。另一方面，野生稻并不是大米，而是草籽--咀嚼起来有坚果风味，可用于替代长粒米品种。
Not all rice is equally stored
并非所有大米的储存方式都是一样的
White rice lasts for years if it's stored correctly, in an airtight container in a cool, dry place, or even frozen. Brown rice, however, hasn't been stripped of its bran and germ so it still contains oils which can turn rancid so use within six months of buying, or keep it in the freezer where it will last for another year or so.
如果保存得当，大米放几年都不会坏，要放在阴凉、干燥甚至是冷冻的密封容器内。然而，糙米仍携带着自身的麸皮和细菌，所以仍然含有油脂，放久了会发臭，因此最好在买回来的6个月内吃完，或是放在冰箱里，这样可以再保存一年之久。
Toast before cooking
煮之前烘烤
Toasting dry rice, especially brown and wild varieties, in a little oil before cooking enhances its nutty flavor.
在煮旱稻，尤其是糙米和野生稻之前，先放点油烘烤，可使其坚果味儿更浓。
No rice cooker? No problem!
没有电饭煲？没问题！
There are numerous methods for making perfect cooked white rice without a rice cooker - here's one: rinse two cups of rice in cold water (don't over-rinse); add to four cups of boiling water and a sprinkling of salt; give it a stir then simmer, covered, for 20 minutes. Finally, turn the heat off and let the rice sit for another 5 minutes (this makes the rice fluffier).
没有电饭煲？没关系，烹饪完美白米饭的方式多种多样--这儿就有一种：用冷水冲洗两杯左右的大米（不要过度冲洗）；加入四杯开水、撒一点点盐；搅拌后盖上锅盖煨20分钟。最后，关掉电源，静置米饭5分钟就行啦（能让米饭更为松软）。
Avoid rice poisoning
避免米饭中毒
Rice is a common source of food poisoning because of the Bacillus cereus bacterium, which can be toxic. Room temperature rice is a breeding ground for these bacteria so cooked rice needs to be cooled quickly (within an hour or two) and kept cold. When you reheat it make sure it's evenly cooked. So if you've left last night's takeaway out overnight it's better to throw it out than reheat it.
由于大米含有可能致毒的蜡状芽胞杆菌细菌，因此是一种常见的食物中毒来源。室温下的大米是这些细菌的滋生地，因此应尽快冷却煮熟的米饭（一至俩小时内）并保持冷却。再加热时要确保均匀加热。所以如果昨晚的外卖放了一夜，最好不要加热了，直接扔掉吧。
译文属可可原创，仅供学习交流使用，未经许可请勿转载
