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Old 12-18-2018, 08:41 AM   #11
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Originally Posted by GotGarlic View Post
If you can do math, you can scale the package directions to the amount you want to make.
According to ATK, it's not a simple ratio. Pan size makes a difference as well.

ATK Video on Cooking Rice
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Old 12-18-2018, 08:46 AM   #12
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Originally Posted by tenspeed View Post
According to ATK, it's not a simple ratio. Pan size makes a difference as well.

ATK Video on Cooking Rice
I saw that. It's always worked for me over the years, but I rarely make more than a cup (dry) at a time, so I just keep on keepin' on
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Old 12-18-2018, 09:44 AM   #13
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Originally Posted by GotGarlic View Post
If you can do math, you can scale the package directions to the amount you want to make. I always use the package directions, too. I make plain white rice in the microwave; it comes out perfectly and stays hot till I need it.

Sara Moulton is a pretty well-known chef and cooking show host. From Wikipedia:
Thanks for the info on Sara Moulton! I guess I should know who she is!
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Old 12-18-2018, 10:59 AM   #14
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I don't think I've ever done short grained rice, stovetop. They usually sit soaking in cool water in the rice cooker for a good amount of time before cooking.
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Old 12-18-2018, 11:39 AM   #15
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Thanks for the info on Sara Moulton! I guess I should know who she is!
I'm glad GG posted that info for you, but all you needed to do was click on the link in my previous post. Sometimes I underline it, but blue letters in someone's post are usually a link. Mine was to her website.

OK, gotta run!
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Old 12-18-2018, 01:46 PM   #16
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I don't think I've ever done short grained rice, stovetop. They usually sit soaking in cool water in the rice cooker for a good amount of time before cooking.
I'm assuming that you are referring to Japanese short grain rice, so I had to get some more info, as I know it cooks differently from long grain white rice (but I've never made it). If I remember correctly you have lived in Japan. I came across this posting from a Westerner who learned how to cook Japanese rice.

https://www.instructables.com/id/Per...a-rice-cooker/
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Old 12-18-2018, 02:00 PM   #17
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Originally Posted by tenspeed View Post
I'm assuming that you are referring to Japanese short grain rice, so I had to get some more info, as I know it cooks differently from long grain white rice (but I've never made it). If I remember correctly you have lived in Japan. I came across this posting from a Westerner who learned how to cook Japanese rice.

https://www.instructables.com/id/Per...a-rice-cooker/
With short grain rice my rice cooker will go through the 'soak mode' and not turn on for about 30 minutes after you push the start switch. That always used to irritate my wife.... as it took over an hour to cook a pot of rice.
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Old 12-18-2018, 04:15 PM   #18
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CakePoet, that's how I do it! If it ain't broke, don't fix it. And I've never really had problems cooking rice per package directions.

JJ, I mentioned that "Sara Moulton method" for cooking rice in one of those previous threads. Someone before her might have come up with that method, but she's the TV chef I first saw doing it. I've tried it; it worked. But the "follow the package directions" always works for me, too, so I don't bother with Sara's way. I suppose it's great, though, if one is rice-cooking challenged.
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Old 12-19-2018, 08:19 AM   #19
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I remember seeing an interview with her - perhaps on "At the Table with...". She had worked with Julia as a kitchen elf. One taping, props had forgotten to put something important on the shelves below Julia's work counter. Sara said she had to scurry out on her knees to put it in place before Julia had to get it.
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Old 12-19-2018, 08:23 AM   #20
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I am the odd one, I read on the back of my rice package and follow directions , because all rice do not cook the same.

Have any one tried this method?
I do the same thing. For me, cooking rice can be a little intimidating because to get it to come out perfect, which rarely happens for me, I've tried different methods of cooking, including a rice steamer. I've found I get the best results cooking it on the good old stovetop in pan.
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