🔕 🔔
Loading…

My Basket ()

All questions

Can I cook 4 cups of rice in six cups of water in 18 minutes? Not used to quantity cooking.

I usually cook 2 cups of rice in 3 cups of water and it works fine.

asked by carolcamille over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 14069 views
67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 6 years ago

basmati or jasmine rice?? then yes the proportion is correct (if you're cooking in the mcrowave, then set the timer for about 25 minutes

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 6 years ago

Sounds about right to me, too. Depending on the type of rice, the time may be a few minutes more.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Try cooking it like pasta, in lots of water, until al dente. Then drain, cover, and let steam for 5-10 minutes until done. Perfect, fluffy rice, every time without measuring. This is a great technique for rice for 1 person or 20.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Short grain or long grain rice? It does make a difference. I'll politely disagree with the boiling technique ...it produces gummy rice.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

I used to be a habitual rice burner. As hard as I'd try, 1 out of every 2 tries ended in a crispy layer of rice staring back at me from the bottom of the pot (good news, rice on top is just fine, just scoop it off!). It seemed to always happen when making rice for a big group. Perhaps because there was more rice in the pot causing the bottom rice to over cook before the top was done? Perhaps it was because I forgot it and let it burn? Anyway, I now circumvent the problem with my oven. Ambient heat instead of bottom up is much more forgiving, especially when making large quantities. For long grain rice, I use a 1 cup of rice to 1 1/2 cups of liquid ratio. Just bring to a boil on the stove top, cover and plop in a 350 degree oven for 20 minutes, et voila.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.