can any1 give me the correct autistic numbers for the rice/water ratio and also the method to cook it?
what you have : 100g rice, salt , water and a kitchen with heat control 1-9.
p.s cup.spoon. etc.. are not numbers
set heat control to 9
place exactly 526 grains of rice directly on
when rice begins to smoke snort 0.25 grams of table salt
dump 800ml of water on burner
go outside and kill yourself
regular long grain rice:
1 rice, rinsed.
bring to boil, lower heat and cover for 15 minutes.
turn off the heat leaving the lid on and let stand for another 10-15 minutes.
It's going to depend a lot on the rice you're using and the method of cooking. The ratio will typically fall somewhere between 1.5 - 3.5 parts water to 1 part rice, so there can be a lot of variance.
Do you rinse the rice? It's going to hold on to some of that water, so you'll need slightly less than you would if you didn't rinse (a 50 g portion absorbs like 10 g of water during rinsing based on my testing).
Do you cook it covered or in an open pot, like with risotto? If you don't have a lid you'll have more evaporation and need more water.
Do you cook it in a pot, in a rice cooker or in a double boiler? If you cook directly in a pot it will generally be at a boil as it cooks and will lose more water, whereas with the latter two methods the temperature will be around 95 C so it will evaporate less.
I'd recommend a ratio of 2 parts water to 1 part rice for starters. Ideally you'd weigh your ingredients so you'll know the exact ratio you used and can then adjust the ratio on subsequent times until you find out the perfect amount of water. You'll want 50-75 g of rice per portion. I also add about 0.5% salt by weight, so for three portions or 150 g rice and 300 g water I would add about 2 grams of salt. A teaspoon of salt is about 6 grams. 0.5% won't really taste salty, but will improve the taste. If you like saltier rice you can easily double the amount. The cooking time is also something that should be tested for each rice. For typical white rice I'd go with 20 minutes.
If you can, use a rice cooker or failing that, a double boiler.
Never understood this measuring the correct volume of water for a specific weight of rice bullshit.
Why not just launch the rice in a a pan of boiling water and then drain it when done? Much easier.
It really depends on what type of rice you are cooking.. for me an asian dude, i usually cook my rice using my finger as a guide on how many water i use. Mostly 1 : 1 ratio but u can decrease that amount when you cook it and just add more water later if the rice is still hard on the inside
Might as well post recipe.
Drain my rice about 6 times first. Strain, then 1 cup to 1.5 cups of water. Throwing in some salt and a dash of oil. Set burner to high to get to boil, then to middle-high (or 7 for you plebs), while stirring occasionally. Lid on and off to conserve heat and prevent boiling over. Keep this process going until water level is right under rice level. Transfer to low heat, put a towel over the top of the pot then put lid on, leave for 20 minutes. After that I'll take it out except for a decent lining on the bottom, and I'll put the towel back on with the lid to make tahdig (crustier rice, google is your friend. Fucking glorious with tahdig).
god damn you are lazy ..
1 teaspoon dry measure is 5 grams..
if you were close by I would slap you with a wet rag ..lazy ass good for nothing slag..
if you dont mind washing some starch out of the rice. Can be done safely with basmati since its already fucked beyond being useful for anything
cover rice with water and add 1-2 millimeter more. if the rice isnt doen yet, but the upper layer of water evaporated - fill up until its again a few mm above the rice. repeat until done
For however many cups of rice you put in, add water to that line, for whatever kind of rice you're making.
It's pretty simple, OP.
My ex was Persian, I'm Swedish so I speak Eng/Swe but I picked up some Farsi during the 2 years we were together.
Chelow is great, but I've always preferred jujeh or soltani. Honestly though I pretty much would just eat gheimeh all day every day,
fry 1 oil in pan on medium-high heat
add 13 rice, stir it around for a couple of minutes. If using spices at 1/3 - 1 of each as well
add 19.5 water/stock, bring to the boil, then put a tight-fitting lid on the pan, turn the heat down to the lowest setting and fuck off for 15
take the pan off the heat, keep the lid on the pan and leave it for another 5
>trying to drain rice as you do pasta doesn't even make sense because they behave differently
What are you even talking about?
Just because you haven't heard of a particular way of doing something you don't have to get defensive.
>What are you even talking about?
Too much water can easily over-hydrate the rice.
What you're discussing is a shortcut that trades convenience for quality. Can it be done? Sure. That doesn't mean it's a good idea though.
I'm saying why would you even bother, when just measuring correct amounts of water and dry rice is so much easier. It'd be like trying to drain couscous. How do you do it without losing parts of what you've just cooked?
usually if you're trying to rinse the starch out
for pilafs and such ...maybe even Indian dishes
but if you are using it for rice balls or sushi or what have you,...you want leave the starch in the rice...
Read the thread in detail before you reply please.
We're not talking about rinsing rice before cooking it. We're talking about the idea of cooking it with a massive surplus of water and then straining out the excess water after cooking.
OC feel free to steal.
Easiest and simplest way of cooking rice. no straining, no measurement, minimal effort.
Here most people who don't know very well how to cook cook rice like pasta.
Boil water, throw 2 handful rice per person, wait time written on bag, drain.
You don't even need a finer strainer than the pasta one. A few grains pass, but not enough to clog canalisations.
Rice is the only dry thing I measure in volume. What volume is a portion of rice? Or what's rice density?
10 minutes is a bit short for most rices. Try 15, it may be a bit overcooked but better than "al dente".
If you are more courageous, try tasting a few grains every minutes and note how long it took. Then you'll be settled for this brand.
you have to bring it to a very good boil for >>7037299 to work. Want to make a lot of heat that will then cook the rice over the 10/15 minutes standing time. Probably 5 minutes on high heat, quick stir, then 10/15 with heat off. you could keep the heat on very low if you have crunch issues, or just use much more water.
Note that this method only works for about 2-3 cups of rice. If you want to do more, add more water.
Grew up in Hawaii, and that was the standard way that everyone made sticky rice. Never seen it anywhere else.
1 rice to 1.5 water
Put rice in container.
Put water in container.
Turn on heat to med high.
When water starts to boil, turn heat to low before it boils over.
Leave on low for 20 mins.
Turn off heat and let rest covered for 10 mins.
After resting complete, stir and serve.
Rice will be perfect.
>muh methhead islands
Didn't your State governments just break up and dismantle the world's largest homeless population on those beaches?
Pretty sure I just read something about that a few days ago, about how tens of thousands of homeless people are sleeping rough on benches instead of soft warm sand.
Hawaii hasn't been a "cool" thing since the 1950's. Enjoy paying for packets of ketchup "brah".
Honolulu =/= the rest of the State.
Anyway, haven't been back in over a decade, but meth was pretty big even then.
It was a pretty "cool" place to grow up, actually. You sound mad.
>put in rice
>put lots of water
>cook for 20mins
>strain excess water and rinse rice with freeh boiling water
Hurrrrrrr how do i calculate exact amount of watur guise hurrrrrr rice cooker hurr stupid fucking faggots
I just submerge it 2.5-3 (hot water) : 1 (rice) in a plastic bowl and zap it in the microwave for 10-12 mins
once the I can see the water has evaporated, I take it out and let it stand for a minute
>there are people who can't get their rice right
holy fuck I've never measured exact amounts of rice and water, always put approx 1.5 part water to 1 part rice, add later if neccessary, taste every few minutes to see if it's done. Only one time I got a disgusting mush, when I forgot to wash arborio rice in 4 am dead drunk.
Seriously how can you fuck up rice?