Rice how much water

By Vanessa Greaves Updated April 27, Pin FB Share. Cooked Rice. Credit: Vanessa Greaves. The Fingertip Measuring Trick I'm of Filipinx heritage and grew up in a household where almost every dinner included rice. Measure the amount of rice you want to cook into a pot or rice cooker insert.

Rinse and drain rice two or three times to wash off excess coating. Add enough water to just cover the rice; shimmy the pot gently to level things out. Dip the tip of your fingers straight down into the pot until they just touch the the rice, and add more water until it reaches the first joint of your middle finger.

You've got the correct water-to-rice ratio for perfectly cooked rice. Reheat thoroughly and all the way through in the microwave, or in a little boiling water until piping hot.

Jamie Oliver says to try adding flavour to your rice by popping some flavourings into the water such as lemon zest, fresh herbs, cardamom pods, or even a green tea bag.

Many chefs insist that rice must be rinsed thoroughly before cooking. You can pop the rice into a sieve or colander and rinse until the water runs clear. If you would rather not waste too much water, try soaking the rice in water for mins and then rinse once or twice. The general rule is that you use twice as much water as rice Nigella Lawson also agrees with this rule for white rice; her top tip is to use a mug or cup rather than weighing it out.

Brown rice or other rice that is higher in fiber may require more water as not only do they need to be cooked for longer but they will also absorb more water. Measure twice the amount of water to rice i. This is because the grains of rice will cook more evenly. Cover with a tightly fitting lid, reduce the heat to a very gentle simmer and cook for mins until the water has been absorbed and the rice is tender, American long grain rice will take a little longer to cook than basmati.

Try not to lift the lid too often to keep as much steam in the pan as possible. Remove from the heat and leave to stand for 5 mins before fluffing up with a fork and serving. Use the ratio of e.

You will be confidently serving perfect white rice to your loved ones in no time. In a medium saucepan, add rice and cover with cold water until about 2 inches over the top of rice. Drain out the water to help remove the starch and talc from the rice. Removing the starch will make the rice less sticky. Repeat this process a couple more times until ending with the water completely drained out of the rice.

Add 3 cups of fresh water, butter or oil and salt to the rice in the saucepan. Over medium-high heat, bring rice and water to a boil. Reduce heat to medium-low, cover with lid, and let simmer for 15 minutes. Option 1 Resting Period: When rice is nearly done, but still a little wet, turn off the heat and move rice to an unused burner. Cover the rice with a lid and let the rice rest and on the stove for 5 more minutes. The resting period will allow the moisture to evenly redistribute uniformly in the rice so the bottom layer will be as fluffy as the top.

Fluff the rice with a fork and scoop into serving dish and enjoy. Option 2 Resting Period: When rice is nearly done but still a little wet, drain the rice in a metal strainer and rinse with cold water.

Add about 1 inch of water to the pot that the rice was previously cooking in. Place the strainer full of rice on top of the pot and cover with lid. Let the rice rest and steam on the stove over medium-low heat for 15 to 20 minutes.

Based on watt microwave oven — Following ingredient list above, combine rice, water, butter or oil and salt in a deep 2 to 3 quart microwave-safe bowl and cover. Cook for 15 to 18 minutes, keeping the pot covered. No peeking! At the end of the cooking time, uncover the pot and taste a few grains for doneness.

If the rice is done, remove it from the heat, then recover the pot and set it aside for about 10 minutes. The hot steam will help the rice dry out a bit and turn fluffy instead of sticky. Fluff the rice with a fork before serving. Types of rice: Short grain rice cooks up tender and a bit sticky.

Varieties include Japanese-style rice also called sushi rice and bomba rice, which is traditionally used in Spanish paellas.