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What's the proper ratio of water to jasmine rice in traditional stovetop method?
I have tried 1.5 parts water to 1 part rice, and for my taste the rice still is on the mushy side. Recommendations? I am using the typical stovetop method: rice and water together, cover, bring to boil, reduce to low for 20 mins or so. And please don't tell me to buy a rice cooker. I'm in an NYC apartment kitchen!
asked by the professor
about 2 years ago
Use the 'knuckle method'. Put rice in the pot. and put your index finger on the dry rice, just lightly touching the dry rice. Add water until it reaches the first 'knuckle join' of the finger.
Don't be shy about adding some water near the end if it needs it. Or leaving the cover off if you've added too much.
The ratios for rice aren't fixed..they change depending on the quantity of the rice.
If you're making small quantities of rice (1/2 cup of dried or so)...use slightly less water.
You WILL fail a few times until you get the feel of it. When I learned to cooked rice, the first thing to do is forget the box specs on the ratios..and go by trial and error for your equipment, brand of rice etc...and add more water if needed after time is up..and steam again. Rice is pretty forgiving.
pierino is a trusted source on General Cooking and Tough Love.
added about 2 years agoThis is where I politely disagree with my friend Sam1148. Rice is not forgiving, it's demanding. For jasmine rice I use a 2 to 1 ratio, liquid to rice. If you are not using a fuzzy logic type rice cooker, well then don't even think about lifting the lid while it's cooking. It should take 20 minutes (you are allowed to look in after 18). Once the liquid has boiled it should be set at the lowest simmer your stove top can hold. If you have an electric cooktop, well may God forgive you.
1 cup rice to 2 cups water, like Basmati. you may want to add lightly toast the rice prior to cooking to keep the grains separate. It may be an over kill, but adding a couple of tsp of oil prior to boiling helps in this process as well.
Chris is a trusted source on General Cooking
added about 2 years agoThank goodness for fuzzy logic. I have forgotten all these ratios. BUT...if someone could explain to me why that knuckle method works, I will bow down.
I have a fuzzy logic rice cooker. But I really liked my old 'one button' Panasonic better.
The fuzzy logic one doesn't do smaller quantities of rice as well...so, I've been going back to stove top method for small quantities.
The ratio of 2:1 is kinda 'fuzzy' too....as it doesn't scale well for smaller servings of rice.
The knuckle method: I"m not sure of the science..but the concept of scalable ratios might be in play.
Maybe for larger quantities for feeding 6 or so people, or making a large pot. But for 1/2 cup..I've never had problems with looking at the rice at 15 mins and deciding---okay a bit more water if it needed it--and steaming it then turning down the heat again.
(I'll also have to add I don't have a gas stove, but a flattop electric).
Sushi rice---which is pretty picky player to get just right I stay to specs and use the fuzzy logic cooker.
Now, remember I'm speaking from the perspective of making rice for 2 people and not larger quantities for resturants or large families.