1:1 rice with water + 40 mL water in a saucepan at least 3x the volume. Bring to a boil, cover, and turn off the heat (electric burner) or turn down to lowest setting (gas/induction) and let sit for 20 minutes. Fluff and serve.
1:1 +40 ml how well this works strongly depends on how much you’re cooking.
I was taught 2:1 water: rice as a teen learning to cook at home in a saucepan on the hob, but when I worked in kitchens and did bigger amounts I learned the ratio for basmati is more like 5:3.
It’s sure to be different with different types of rice tho. Also a lot depends on how much moisture you’re losing during cooking (coming method, pot and lid, etc).
2:1 sounds super soggy. I lid it immediately after quickly bringing it to a boil in order to minimize moisture loss.
The proportions I outlined are what I use for all types of rice. Basmati does end up with more moisture due to the washing and soaking it receives beforehand (I don’t bother with other types).
Gross.
1:1 rice with water + 40 mL water in a saucepan at least 3x the volume. Bring to a boil, cover, and turn off the heat (electric burner) or turn down to lowest setting (gas/induction) and let sit for 20 minutes. Fluff and serve.
1:1 +40 ml how well this works strongly depends on how much you’re cooking. I was taught 2:1 water: rice as a teen learning to cook at home in a saucepan on the hob, but when I worked in kitchens and did bigger amounts I learned the ratio for basmati is more like 5:3. It’s sure to be different with different types of rice tho. Also a lot depends on how much moisture you’re losing during cooking (coming method, pot and lid, etc).
2:1 sounds super soggy. I lid it immediately after quickly bringing it to a boil in order to minimize moisture loss.
The proportions I outlined are what I use for all types of rice. Basmati does end up with more moisture due to the washing and soaking it receives beforehand (I don’t bother with other types).