Learning how to cook rice so that you end up with perfectly fluffy, separate grains, is not as difficult as you might think. It makes a great accompaniment to your gluten free meal, in place of other forms of carbohydrates, such as couscous, bulgar wheat, or pastry - all of which you need to avoid.
Let's look at the types of rice available, then we will move on to cooking it.
Rice can come in different colors and lengths as the samples shown above.
The most common variety is perhaps long grain white rice. It has had the husk and bran removed before being polished. Depending on where it is grown it can be sold under several names, including Patna (India), Basmati (Himalaya), Carolina (America) and Jasmine (Thailand). You can also buy Easy Cook or Minute Rice, which in my opinion is rather bland as well as costing more.
White rice is also available in both medium (Arborio) and short grain varieties, which are suitable for risottos, paella and rice puddings.
Next is the most nutritious version - brown rice. This form does take longer to cook than white rice (about twice as long), but it has a lovely nutty flavor. It is also ideal for grinding into brown rice flour, a staple in many gluten free pantries.
Wild rice is not actually a type of rice but a grain. However, I will include it in the list. I often buy a package of mixed basmati and wild rice which cooks up lovely.
The other rice is the photograph, is black rice, which is sometimes called purple rice, as it turns that color when cooked. It is an excellent source of iron. In China it is used to make black rice cake or bread. I have some in my pantry, but haven't used it yet.
I will cover two ways to cook rice here. For both you want to measure out around 2oz or 60 grams per person, and twice that amount of water.
Ensure you wash brown rice carefully before cooking, to remove the debris. Your water will likely end up cloudy after the first wash, so continue until it runs clear.