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Cooking rice (rice to water ratio by weight)

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antenna:
I do 2:1 by volume water to well-rinsed rice with a pinch of salt, bring to a boil, stir, then cover and place on lowest simmer for 18 minutes (don't uncover).  After that, the burner is turned off and let sit to steam for another 5 minutes before removing lid.  For fried rice, a little less water is better.  But what completely transformed my rice game was learning that the higher quality Chinese restaurants use a 2:1 ratio of long grain white to jasmine.  I cannot imagine cooking rice with anything else now.

I have a good panda chicken recipe if anyone wants it, but you will need a wok, toasted sesame oil, light soy sauce, cooking wine, oyster sauce, ginger, garlic, better than bouillon, light brown sugar, fresh mushrooms, zucchini, corn starch and baking soda. But rather than detailing that here right now, I will instead share the top secret rarely written about way to make chicken tender and juicy. Rinse the chicken with water and add a little baking soda in the marinade.  It keeps the meat from shrinking during the cooking process by interfering with the proteins bonding together and that keeps the moisture in.

For those chasing down the perfect Chinese recipe (nothing against Japanese), one thing I didn't realize until recently was that kikkoman is japanese.  Switching to lachoy made a huge difference.

Fungus:
I use lots of water and throw it in a strainer when the rice is cooked.  :)

Works with all types of rice.

IanB:

--- Quote from: Fungus on November 20, 2023, 09:30:17 am ---I use lots of water and throw it in a strainer when the rice is cooked.  :)

Works with all types of rice.

--- End quote ---

I used to cook rice that way. The downside is that you lose all of the nutrients (and flavor) dissolved in the cooking water when you put the rice in the strainer.

Microdoser:
1 mug rice, 1.25 mug water, hard boil 4 minutes, soft boil 4 minutes, let stand 12 minutes.

Those were the exact instructions on a small piece of paper I found in a bag of rice I got 30 years ago from the local chinese supermarket. I've used them ever since with great success.

Of course, if you want fancy rice, wash your rice very well, until the water is completely clear then let stand in the water for 10 minutes. Drain well. Get a cinnamon stick broken in half, 6 whole cloves, and 2 tablespoons ghee. Fry the spices in the ghee for a minute or two. Add the rice to the ghee spice mix, stir well until the rice is coated. Use vegetable stock instead of plain water. Cook using the above instructions. Fluff with a fork once done.

pdenisowski:

--- Quote from: 5U4GB on April 30, 2023, 06:54:54 am ---A billion or two Asians have come up with a far simpler method that's been carefully tuned over the course of centuries if not millennia:


* Put rice in pot.
* Add water to depth of first knuckle of finger.
--- End quote ---

This.  You may need to vary the depth of the water slightly if you are using "new crop" vs. older rice.

(New rice needs less water)

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