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Old 10-01-2004, 04:03 PM   #1
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Rice + Water + Time

What are your ratios for perfect rice?

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Old 10-01-2004, 04:06 PM   #2
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2C. water boiling w/1tsp. salt, add 1C. rice & turn down to simmer & cover. Simmer for 20 min.
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Old 10-01-2004, 05:02 PM   #3
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1 part rice - washed +1/2 to the rice part example: 2 part rice add 2 1/2 cups of water. 1 cup or 3/4 cup i think in the steamer
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Old 10-01-2004, 09:46 PM   #4
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Zactly like crewsk. We must cook for the same number of people. 2 kids and a husband crewsk?
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Old 10-02-2004, 03:12 AM   #5
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The same proportions, but I bring to a boil, cover, turn on low and simmer for 15 min.. then remove from heat, fluff with fork and let stand another 15 min (don't take off the lid except for the fluffing part)

works every time.
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Old 10-02-2004, 02:29 PM   #6
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Quote:
Originally Posted by Alix
Zactly like crewsk. We must cook for the same number of people. 2 kids and a husband crewsk?
That's it Alix! :D
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Old 10-02-2004, 08:02 PM   #7
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There is no perfect ratio for rice. Over time, rice (and beans) lose moisture, so older rice requires longer cooking/more water to turn out well.

I buy a big bag of rice. The first few times I establish the amount of water it needs and then stick to that ratio for the rest of the bag.

Over the years, I've had bags that worked with 1 cup rice/1.5 cups water and other bags that required 2.5 cups water and everything in between.

Growing conditions
The handling of the grower
The handling of the packager
The handling of the supermarket
The manner in which you store rice
Quantity of rice being cooked
Simmering temperature

These all can impact the ratio of water to rice. If you buy small bags from the same supermarket/same producer and use them quickly, cooking the same quantity each time, there's a small chance you'll be successful using the same ratio of water time after time.

Observing the outcome and adjusting your water accordingly will improve your odds pretty drastically though.
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Old 10-04-2004, 01:49 AM   #8
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When I lived in Japan for a short while, they made their rice with glutin rice, and with a ratio of almost 1:1.5, with no salt. Salt in Japanese rice is strictly verboten.[/i]
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Old 10-04-2004, 11:31 AM   #9
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I agree with scott that there is no exact formula but there are some (like what Crewsk stated) works well.

I think in general a cup of rice and two cups of water works well. I normally wash my rice multiple times to get rid of the starch. I then place it in a saucepan add two cups of water, pinch of salt and 1 tbsp of butter. I then let it come to a boil and stir it once. Cover and then let it cook on low until done.

I use this technique with long grain rice.
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Old 10-05-2004, 04:12 PM   #10
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I also do the two to one ratio, but I like to put a Tbs. of olive oil in the pot, then add chopped onion, garlic, hot chili's,ect... then add the rice, toss till coated, instead of plain salt, I usually add a boullion cube, then water. Bring to a boil, turn the heat to low, cook for 20 mins. let sit for a bit then fluff with a fork.
Always works for me :D
John.
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