That ratio seems right for 1 cup short to medium grain rice but inadequate for long grain rice - but I only ever use a rice cooker, so my stove-top rice cooking skills disappeared long ago. Can you comment as to whether that ratio is effective for all rice types?
(In the rice cooker, I use these ratios:
SHORT/MED GRAIN
First cup of rice: 1.5 cups water
Subsequent cups: 1:1 ratio of rice and water
LONG GRAIN
First cup of rice: 2 cups water
Subsequent cups: 1.5 c water per 1 cup rice
Whole (brown) rice is more like 2 to 1.
True wild rice can be up to 3 to 1 but is more commonly 2.5 to 1 (and requires a lot more cooking time).
For wild rice i just use “lots of water” and plan to drain the excess when the rice is cooked. Like pasta.
Any meat tastes good with basil oregano and a dash of paprika and salt,except fish, and bacon
Yeah, that works too.
Also, if I’m doing long-grain basmati rice on the stovetop, I always do a thorough rinse/wash and pre-soak before cooking, and I wind up with almost a 1:1 rice-to-water ratio during the actual cooking. (A smidge more water, in practice.) I also wrap a lid with a towel during the post-cook keep-warm phase so the steam doesn’t make the rice mushy. This produces the lightest, fluffiest result.
But this kind of stuff is outside the scope of the “quick rules” called for by the OP, and gets more into detailed technique.
“Rice” is a broad category.
Not sure this is a rule of thumb. They don’t all cook the same.
My rule of thumb for rice is 2 parts water to one part rice. This may not always yield the optimal consistency, but it has always yielded palatable rice.
(Wild rice is not rice, it just happens to have “rice” in its name. It’s another grain you can cook on the stovetop, like barley, quinoa, oatmeal, kasha, etc.)
Does this work for risotto? (Arborio rice)
And I didn’t know wild rice is not rice. Looks like rice.
If you’ve added enough salt and it still doesn’t taste right, it needs lemon.
Risotto is a dish, not a breed of rice. (although there is a breed of rice its traditionally made with.) And I’ve never made it, so I have no idea.
Arborio rice, usually used in Risotto, is much starchier than most short grained rice and can absorb a lot more water without becoming a gelatinous blob like congee.
When making quickbreads, use one teaspoon of baking powder for every cup of flour. Vary from that depending on what you want: less for cookies, more for extra fluffy pancakes.
This is the important point.
It is made with Arborio rice.
Can you make it with other rice?
Sure.
Is it still the same dish? No.
Thank-you for keeping in mind.
For my current 1500w oven, 1 egg @ 70 sec @ half power leaves a completely runny yolk and just a smidgen of oozy white; the rest of the white is solid. When I had an 1850w oven it was 55 seconds to do the same thing. Large, extra large, or jumbo eggs doesn’t seem to matter enough to bother adjusting for.
Your oven may want a little more or less time. So you may make 3 or 4 not-quite-right eggs before you home in on the right time for your oven and your favorite doneness. But my numbers will get you in the ballpark.
When the microwave finishes, you do want to drain the egg quickly. If you let it sit in the hot water a couple minutes while you’re busy finishing the toast, etc., it will cook a bunch more; you’ll have semi-hard-boiled. So try to leave that variable out by draining quickly. The bowl is hot enough the egg will stay a nice temperature for eating for at least 5 minutes. I generally get everything else ready first so when the egg comes out I’m ready to drain it promptly then eat the completed meal while the hot stuff is real hot.
It works for all rice apart from sticky and brown. Jasmine, sushi, basmati, standard long grain… it is all fine. And it is my go-to when cooking rice on holiday without my own rice cooker (in which a different ratio would be used)
The key part is that the 1.5 parts of water is already boiling when added to the rice. That takes a lot of the variability out of the different pan and rice types you may be using. It has not failed me yet and I’m fussy about my rice.
That makes sense, I was wondering if that might make a difference.
I’m going to make a note of your method, for nights when I decide at the last minute that I want rice. I adore my rice cooker, but its sole disadvantage is that it takes a good 30-40 minutes. Your method is faster!
…and just in case your question included boiled eggs, for a medium sized egg served immediately the yolk will be completely runny, and there will probably be a very small amount of runny white. Serve it slowly and this will cook out as well - but some of the yolk may set. I’m not a big fan of runny white, but it’s a small price to pay for a perfect yolk.
j
Arborio rice isn’t necessarily even the best rice for risotto. There are at least two other types that are used: Carnaroli (my favorite) and Vialone Nano. Looking it up, there’s also Maratelli, Baldo, Padano, and Roma. Oh, and Cal Riso. I’ve only seen the first two I mentioned around here, in addition to the Arborio.
Nuking taters - obviously you need to put a few deep slices in, then best to put into plastic food container - add quarter inch water, put lid on but do not seal shut tight, give it 4 minutes blast, take out, turn it over and nuke for a couple more minutes depending on the size of the spud concerned.