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Cooking rice (rice to water ratio by weight)

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Dan123456:
I’ve always gone 1:2 (rice to water) up to the first cup of rice, then every additional cup of rice is 1:1.

So you want 1/2 a cup of rice, 1 cup of water.
1 cup of rice, 2 cups of water.

But…

2 cups of rice, add 3 cups of water.
3 cups of rice, 4 cups of water  :)

Has always worked for me so far and means all the water has boiled off (but not dry) by the time the rice is ready  :)

thierry1000:
A measuring jug is also essential when cooking rice, as it is always measured by volume rather than weight. https://jardindescitations.com/citations/P1rx4CfzuyO

cosmicray:
The amount of water varies by two factors: the exact variety of rice, and how dry or damp you want the finished product. The most common rice around here is long grain white coming from Puerto Rico. The manufacturer says 2-cups of water to 1-cup of rice. That works for me. The other variable is the container you cook the rice in. I'm using a glass Visions 3-qt pot, and a wooden spoon to stir it (because metal tools would scratch the glass surface).

IanB:
My go-to rice varieties are Basmati rice from India, and Jasmine rice from Thailand. Both of those work fine with my ratio at the top of the thread. The rice is nice and fluffy, with no residual moisture, but still with a firm texture (neither soggy nor squishy).


--- Quote from: cosmicray on March 04, 2024, 12:59:36 am ---I'm using a glass Visions 3-qt pot, and a wooden spoon to stir it (because metal tools would scratch the glass surface).

--- End quote ---

Stir it? I put rice and water in the pot with salt to taste, add a knob of butter, bring to the boil, and simmer for 15 minutes at lowest heat with the lid on. I don't touch the rice until the time is up.

mwb1100:
A while back we got an "Instant Pot" automatic pressure cooker.  I don't do much of anything with it except make rice and hard boiled eggs.

It excels at both those tasks.

For rice, the recipe is:

  - equal parts (by volume) of rice and water
  - rinse the rice thoroughly
  - put the wet rinsed rice in the cooker then the water
  - close the cooker up and press the "rice" button

It turns out that when I weighed the rice and water I generally cook (2 cups each), the rice and the water weigh pretty close to the same (460g rice, 450g water).  So I'd think equal parts by weight should work well too.

The Instant Pot cost less than the rice cookers I was looking at to replace my ancient, crappy rice cooker that I lived with (but hated) for probably 20 years.  So I'm pretty happy with the Instant Pot even though I don't use it for any of the supposedly magnificent meals it's supposed to be able to make.

In case anyone cares, for hard boiled eggs:

  - put 1/2 cup water in the cooker
  - put the wire rack in place set up to 6 eggs on the rack
  - close the cooker up and turn on the pressure cook mode for 6 or 7 minutes depending on how done you want the eggs

They turn out perfect every time - the shells practically fall off after cracking.

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