Place your fingertip on top of the rice and add water until it reaches your first knuckle. Cover the pot with a lid and bring the water to a boil. Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed. (It's OK to check.)
The Japanese golden rule for rice to water ratio [volume] is 1 : 1.1 (or 1.2). That is 10-20% more water than 1:1 ratio. For 1 rice cooker cup (180 ml) of uncooked short-grain rice, you will need 200 ml of water. For a US measuring cup (240 ml), however, I use 1:1.25 ratio so that you can measure water using a US cup.
But generations of cooks swear by it. I've seen versions of this where people use the first knuckle of their thumb, or where they measure rice to the first joint of their finger, and add water to the second joint. No matter: It all adds up to a good bowl of rice.
But there's an easy, natural way to make rice less caloric: add a little fat, then let it cool. According to research presented at the American Chemical Society's national meeting, using coconut oil and a refrigerator can slash calories by as much as 60%.
A typical single serving of rice is 1/2 cup for a side dish or 1 cup for a main dish per person. So one cup of cooked rice will serve 1-2 people. One cup of uncooked rice amounts to about 3 cups of cooked rice, so it will serve 3-6 people.
The general rice-to-water ratio is as easy to remember as 1, 2, 3: 1 cup rice + 2 cups water = 3 cups cooked rice.
In a large saucepan, bring 6-8 cups of water to a boil. Cut open 1-2 bags Success Rice or Quinoa and pour into boiling water. Boil 10 minutes, or until cooked to desired firmness.
Finally, Cho uses the “10-5-5 rule.” That means bringing the rice to medium-high heat for 10 minutes, followed by low heat for 5 minutes, then he turns the heat off to let the rice steam for 5 minutes. And your perfect rice is complete!
That friction creates the starchy dust that coats the rice, and it's that starch that is responsible for the grains clumping together and sometimes giving the finished pot a gummy texture. Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.
Rice Cooking Tip: If you think you put too much water in your rice, stick a spoon in the middle of the pot. If your spoon stands still, you have enough water. If your spoon falls over, you have to take out some of the water:) Vanessa Gonzalez and 1,026 others like this.
Place rice in a pot and rinse with water. Place your fingertip on top of the rice and add water until it reaches your first knuckle. Cover the pot with a lid and bring the water to a boil. Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed.
Wash the Rice
Repeat this step two to four times, depending on how starchy your rice is. For less than four cups of rice, wash it twice. For between four and seven cups of rice, wash it three times, and for more than eight cups of rice, wash it four times.
Simmer gently for 10 mins and do not take the lid off.
Keep cooking for another couple of mins if it isn't quite ready, then turn the heat off. Fluff the rice with a fork and serve it straightaway if you like in a bowl, but if you cover it with a tea towel for 10 minutes, any residual water will be absorbed.
Basmati rice is a staple in the Indian diet. This rice is grown in India's desert regions, making it a good source of nutritive minerals like iron, zinc, and calcium. It's also high in dietary fiber and has a low glycemic index. This makes it an ideal grain to have in your meal plan following a healthy diet.
For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down.
The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati.
For brown and white rices 1 kg serves 20 people and 2 kg serves 40 people.
3 kg of rice can be served to 20 people.
A full uncooked portion or serving of rice is 50g per person. This is the allocation for an average person. Never cook more than 2kg of rice in a single dish. This is enough for 50 people.