/ck/ - Food & Cooking

>>10744186
I usually go for a 1.5:1 ratio tbqh when making long grain rice

3:2 for cooking on the stove top.

You can get away with 1:1 if you're using a rice cooker, because the steam recirculates the water.

>>10744186
if it's mushy you doin it wrong, you bring it to a boil, then turn off the heat or put it really fuckin low w/ a cover on and let it sit; ez as shit.

Also don't rinse it if you want the chunky rice you get from asian places.

>>10744186
also don't ever take the lid off, if you do you lost.

>>10744186
I usually make basmati and 1.5:1 water to rice seems to be the best

>>10744231
Every time I do this the rice at the bottom is burned and hard

>>10744275
get a $25 rice cooker then.

>>10744186
Ratio for rice cookers

Thai jasmine rice: 1 cup rice:1 cup water
Japanese short grain: 1 cup rice:1.2 cups water

Cant you just add water as you reduce like a sauce?

>>10744313
steam cooks rice, not the hot water.

>>10744186
2:1 works well for me, sometimes I use more even, but I leave the lid off

>>10744208
>this

I bought some sticky white rice after buying sticky brown rice for a while. Holy shit white rice has no flavor at all compared to brown rice and brown rice doesn't have that much flavor to begin with.

Also as other anon's said, 1.5:1 ratio

>>10744186
/fit/ I like to cook single portions of 75g raw brown rice, any tips on perfect rice?

>>10744186
Nothing wrong with mushy rice, faggot. If anything, add more water.

>>10744469
>brown rice

1:1, plus a half cup of water

>>10744513
eating white rice is pointless.

>>10744577
White rice has an infinitely better texture and flavor

>>10744577
you can make a whole meal out of white rice with soy sauce, brah

>>10744292
THIS

hey guys whats up

>>10744669
ewwwwwwww

>>10744275
Bottom of the pan crusty rice is actually a part of many Persian Dishes.
It's peeled off the thop when the rice is flipped out of the pot and the crusty rice (tadiq) is peeled off and passed around the table.

I live at 7000+ft what should my ratio be or can I just add unsalted butter?

>>10744688
>I live at 7000+ feet
kys yourself

Post No.10744714
>>>10744688
kyps first.

>>10744669
might as well eat crickets

>>10744186
Sorry, I don't eat poor people's food

>>10744590
Not really. It has less flavor, unless you're only eating spoiled brown rice, the bran and germ add flavor. Texture is preference but I find white rice to be too soft even when it's cooked properly and prefer brown rice because it's chewier.

If you don't have a rice cooker, the best way to make it is in the microwave. 1 cup of brown rice + 3.5 cups of water, microwaved for 35 minutes. Let it sit for 10-15 minutes. Comes out perfectly cooked.

1.5:1 works for basmati

>>10744186
It depends on the type of rice you use you idiot

>>10744598
rice with soy sauce?
you dont do that, its disrespectful

I do 1.2:1 for long grain

1:1 in a rice cooker

>>10744210
>3:2
>not 1.5:1

>>10746106
>1.5:1
>not 0.9>0.6

>>10746118
>0.9>0.6
>when you could be using the 18:9 ratio to cook your rice in a stock pot

>>10744696
P R E S S U R E C O O K E R

>>10746163
You're joking but I make my rice in an electric pressure cocker. Takes 6 minutes.

>>10745071
Fuck off weeb you don't know shit.

t. air force cunt going on 3 years in okinawa

>>10746145
>he doesn't use the 27:11 ratio to cook his rice in a tandoor oven

>>10746106
>1.5:1
>not 27:18

>>10746190
*cooker
watched too much porn

>>10744186
My 2:1 comes out just like your picture. you're just a retarded faggot

>>10744208
This nigga gets it

>>10746145
>>10746202
>Not cooking your rice in 1080p

>>10744275
>turns off heat
>leaves on electric burner
why cant people cook something with 2 ingredients??

>>10746266
too much lag you have to use a CRT to get the perfect rice

You don't measure rice or water. Pour the rice in and add water until it reaches your second knuckle when pressed against the rice.

>>10744186
alright whities, i'll tell you the secret to good rice: use your finger. hard to explain but the level of the rice should reach a certain point on your finger, and the level of the rice should be twice as high. my mama showed me this when i was a kid and it never fails.

>>10746617
This Asian secret to good rice.

>>10744688
Taqiyya

Nice try, Ahdmed

>>10744186
if you too noob to cook rice. just use basmati. more tolerant to volume of water

Calrose 1.25:1
Jasmine 2:1
Basmati 1.75:1

Those I know by heart.

>that 30 year old boomer who cant afford a rice cooker

>>10744186
1.5 cup of water for every 1 cup of white rice. set the water to boil, pour a little oil, a bay leaf or two, star anise, and then the rice. leave it slighty covered and cook it as normal

Don't even bother trying to cook rice without a 土鍋 or a rice cooker.

>>10744186
use less water? this rice packs at the store don't call for enough water so I have to remember to add more water. only time I really had to do that.

Just use the boil in a bag junk.

I do 1.75 cup water:1 cup rice and I do >>10744231 comes out perfect every time. I think brown rice takes more, like 2.5 cups per 1 cup rice.

>>10744186

I go for a bit over 2:1 with jasmin rice, but I boil without a lid since I busted my class lid

>>10744275

move it around a bit every now and then

>>10746535
But what about the audio pollution?

>>10744820
>microwave for 35 minutes
>35 minutes
holy shit

This is why the chinks are beating us
Y'all can't even cook rice

>>10744186
Mine is 3:1 Water:Rice, but I only bring it to a boil then shove it in an insulation cooker for 30-40 mins so it cooks under its own heat. Makes great sticky rice. No stirring required.

>>10744590
There's pretty much no flavor. The flavor has been stripped away. Try some good Lundberg rices. It is terrific and each has a different flavor.

>>10747612
?
You know brown rice normally takes that long to cook, right?

>>10744186
I use the finger tip measure

My ratio is a measure of rice in the cup included with the cooker, to the line on the inside of the bowl.

Fucking perfect

>>10746106
>not 1:0.6666666666666666666666666666666666666666666666666

>>10748288
>microwave not the obvious problem to you
american

>>10744186
1:1 asian rice (korean, japanese, jasmine)
1.25:1 for med grain
1.5:1 for long grain

it's not fucking hard

>>10748339
Then why was the cook time emphasized?

I only really use the microwave for cooking rice, steaming vegetables, or reheating leftovers. It's actually good for those things. It keeps the rice at a steady simmer, and is actually faster than doing it on the stove because the microwave takes 35 minutes while doing it on the stove is closer to 45.

I know that people have a bad perception of cooking anything in a microwave because of people not knowing how to use them and microwaveable foods being low quality, but this is one of the few things it's really good for! People always complain that cooking rice in a pot doesn't come out properly, and that's mainly because it only heats from the bottom and doesn't cook evenly, but that's not a problem in the microwave! Just try it, rice is cheap and it'll save you time and make better rice.

>>10744186
What the fuck is wrong with you people? I just shove that shit in a pot with a random amount of water each time and it comes out perfect.

>>10748370
edible isn't the same as perfect

>>10748370
I do the same thing other anons are weirdos. I just shovel in my mouth with eggs or soy sauce and love it.

>>10747436
>he doesn't cook his rice on a turntable to get maximum ambience and comfiness
Philistine

>>10744186
1:1 in pressure cooker for 10 mins after 20 min soak. natural release. use broth instead of water.

>all these retards that don't just buy a $20 rice cooker

>>10744186
I use 5:3 for basmati rice and simmer for 11 minutes. 12 minutes if not soaked.

>>10749108
For some people, the counter and storage space for a rice cooker is a larger issue than the price.

>>10744231
>Also don't rinse it if you want the chunky rice you get from asian places

thank.. you ANON.. ive been wondering why my rice never holds it form when i try making fried rice!! <3

>>10749380
can confirm,
slowly wishing i never got one cause i never realized how limited the space is on our tabletop

>>10744186
>boil rice in as much water as necessary to cover it
>drain rice
>rinse with hot water, add like a quarter cup of hot water, and put back in pot over low heat with cover on for 20-30 minutes depending on how much rice and how big a pot

Congratulations, I just taught you how to steam rice without a rice cooker, or having to be autistic about "water ratios" for a straight up steam.

>>10744275
If you're burning it black, you're either cooking too long, not using enough water, or cooking too high of heat.

Protip: after the rice is done, take the fluffy white stuff out and serve it, take a couple generous dabs of butter and maybe another tsp or two of water and add that to the pot with the crispies, then get a moist, thin dish towel (preferably one you only use to dry dishes and hands with so you don't have a nasty odor from soap) wrap the lid so that it will form a nice seal between the lid and pot. Let the butter start to melt over low heat so that it's nice and even, then seal it with the towel/lid combo and let it steam again for another 5-10 minutes. It should easily separate from the bottom of the pot now, and be a nice crispy golden brown. Persians call this tadiq, and it tastes awesome.

>>10744186
For long grain white rice i do probably 1.2-1.3:1. I like my rice dry.

>>10749476
Also I should add this is for long grains, specifically basmati. You should stick with a classic steam or rice cooker method for medium grain sticky rices.

>>10744469
>brown rice

water a half a inch to 3/4ths of a inch above the rice in whatever pot i use.

>>10744186
put it in the pan and cover it with water to about a centimeter over.

i use whatever water. I'm just mindful of the time

>>10744186
1:1 to 1.2:1, depends on the rice. Or about half as high as number 1 from the top of the rice.

>>10744469
i stopped eating brown rice after watching some youtube video that explains the bran layer's fiber is absorbed in negligible levels due to some other chemical it has

>>10750445
>fiber
>absorbed
are you fucking retarded mate

>>10744186
It's 1.5 you nutter.

>>10744186
4:3 or 16:9 are good enough, but 16:10 is where it's at

>>10744186
Usually 1 : 1.5 but sometimes if I want it a bit softer I go 1 : 1.75.

>>10744275
Take a tablespoon of butter and rub it into the bottom of the pot beforehand.

I go with like a 1.7/8-1 ratio. 2 is a bit too much but 1.5:1 is too little and it comes out slightly dry.

>>10744186
that's because you're a cooklet

>>10744186
I cook it like pasta in excess water, strain it, then put it back in the pan for 10-20 seconds to cook off the rest of the excess water. It's very wrong but it always comes out alright, not great just alright

>>10744688
Honestly the crunchy, browned rice cracker at the bottom is the best part of cooking rice on the stovetop wtf are you talking about? lightly salt it and youve got yourself a great snack to enjoy with your rice.

I use an electric pressure cooker.

1.5 cups rice to 2 cups water. I cook medium grain rice.

>>10744186
holy shit Op you're a brainlet. just do this method: https://www.maangchi.com/recipe/rice

it works every time for me as long as im using medium to short grained rice. even when im drunk af trying to make food it still works.

>>10752450
electric pressure cookers are great at rice but rice cookers are lower maintenance and half the time I need to use the pressure cooker for something else at the same time

>>10744186
1 grain 1 drop

>>10744186
First part of pinky.
Asians see, asians do

>>10744186
Wash three times.

>>10749507
>trying to make me eat shitskin food
nice try

I do 1 part Jasmine rice to 1.5 parts water.
Bring water to a boil, add a tbsp of salted butter & a tsp or 2 of salt.
Stir in rice & immediately cover and reduce heat to bare simmer.
Cook for 10-12 minutes & stir/check doneness.

Depending on the brand you may need another 5 minutes or another 10. Err on the side of caution and check back in 5.
If your rice is more or less cooked but still toothsome in the center, you're in a good spot.

I'd then put the rice in a covered bowl/container & let steam for another 5-10 minutes using its residual heat. You could just leave it in the pot too, but you run the risk of overcooking.

Or just buy a rice cooker.

>t. Filipino who grew up with rice at every meal

1. Wash the rice until the water coming out of it is clear.
2. Add enough water so that the amount of water is twice the height of the rice. Stick a finger in and use that to gauge it if you're Lola, otherwise just eyeball it or use a skewer.

>>10748360
this has got to be bait, and if it isn’t then fuck off

>>10752843
>>10752854
ok but what if my hands aren't asian sized

>>10753074
you buy one of course

Asian hands are just another piece of cooking equipment with many uses in the kitchen anon
You can use it to pick your nose or scratch your back, picking things that are way to hot etc.

>>10753083
I heard you can use them to make wishes too, but they always come back to bite you in the ass.

1:1 instant pot steam mode high pressure 4 minutes. Natural release.

>>10753094
Mine costed 30 bucks, so I doubt five shitty wishes can give you in total nothing worth over 10 bucks desu

>>10753120
Sucker. I just waited for the cashier to hand me my change and I lopped his hand off.
Keep being a cuck to the Megacorporations' asian-hand farms.

>>10751328
>putting butter in rice

>>10747430
>removing the lid

Do not listen to either of these posters

>>10752858
K keep wasting the crispy bits on the bottom then I won't try to help you any more.

>>10753235
>don't listen to asians

>>10753235
>putting butter in rice
I did it recently, because I was curious if it'd turn up right
Definitely messes up the consistency

>>10753061
>not mindlessly dismissing a cooking tool and giving advice on how to cook something is bait
I feel bad that you've become this jaded

>>10746106
>decimals in rations

do americans....

>>10744186
You use old pasta water?

>>10753074
Use smaller portion of finger.

>>10753258
asians have no respect for rice
their famous fried rice is absolute garbage and blasphemy

>>10744186
here's how you make rice nigger
>1 serving = ~280g raw rice
>wash it (maybe hot water)
>take it out from the water
>put it on a plate for 10mins to air dry
>put a little oil in your pan
>heat the oil well
>put 2 cups of water (if you used 1 cup of rice) in another utensil on low heat with the lid on
>if your oil is now well heated put the heat on low
>put the rice in and stir fry for ~15 mins
>don't burn it, keep stirring for even frying, the more attention/effort you put the better it'll turn out
>when your water is boiling put a little salt in it
>by that time your rice should also be ready
>pour the water in the rice
>put a lid on and leave on low heat for 30mins
>after that turn heat off and leave for another 10-15mins with the lid still on
>eat with tomato sause
there you go

>>10754327
Have you had fried rice that wasn't just from a Chinese takeout place? Most of them don't even fry the rice, they just heat it up in the wok. But if you do it properly, it gets a nice flavor and texture from the caramelization and is pretty tasty.

>>10744696

7000+ feet? Yikes. At that altitude, it takes a while to cook anything because of the drop in the temperature of boiling water.

Figure about one degree Fahrenheit lower temperature of boiling water for every 500 feet in altitude. At 7,000 feet, that would make the temperature of boiling water about 198 F.

I asked someone from Denver once how they can cook decent spaghetti at that altitude. He said that you bought the soft spaghetti that didn't need as much cooking.

I read once that on Pike's Peak, you can boil a potato practically all night and never get it done.

How that affects rice, I don't know. As it is, I don't time it anyway. I use a rice steamer and test it when it is nearly done. Through practice, I can usually get it about perfect.

>>10754513
>I read once that on Pike's Peak, you can boil a potato practically all night and never get it done.

this is why pressure cookers exist. #teamInstantPot

>>10754327
have you had the infamous fried rice?

Use your fucking finger retard. That's the distance between rice and water surface.

Just use your index finger.
Works every time

>>10755595
>>10755595
What if my pan is two feet wide

I always use 5:4 when cooking my rice. It's still mushy though so sometimes it's 4.5:4.

>>10755593
>>10755595
>everyone has the same sized fingers

>>10755692
unless you're a mutant freak, the difference is negligible
so? are you a mutant freak?

>>10744186
It depends on the rice.

Long grain 1.5:1 is what I do.

I do about 1.2:1 water:rice for short-grain rice.

>>10755593
>>10755595
>all pots have the same shape ratio

>>10756582
>using a pot for rice

>>10744186
One cup of rinsed and soaked white rice to one cup plus one tbs of water works great for me.

1 cup rice
1.5 cup water
BUT
you need to strain the starch off the rice 2-3 times so it wont tastes like shit
AND
add salt to taste ho

we're not living in the 19th century, you know

I never understood. Is this one liquid cup water to one dry cup rice?

>>10757366
no the rice has to be wet first

>>10757366
one dry cup of water

>>10756976
>we're not living in the 19th century, you know

Then why are you eating gruel?

>>10744186
yea it should be 2:1 water to rice

>not knowing the true chad waterrice principle.