Nick Visser/Huffington Post
If you grew up in an Asian household, chances are rice is a part of your daily lexicon before you even knew to count carbs and stay away. It is a staple, and as such, do you really know how to cook it perfectly every time? If the answer is no, keep reading.
Small pile of long grain white rice over a wooden surface with natural illumination showing highlights and shadows (Photo by Roberto Machado Noa/LightRocket via Getty Images)
Conventional rice packaging lists different amounts of water based on the type of rice being cooked: 1 cup of rice to 1 cup of water for short grain white rice; 1.5 cups of water for long grain or medium grain white rice; and a massive 2 cups of liquid per cup of brown rice.
America’s Test Kitchen tested 17 different types of rice under controlled circumstances — they put each variety in a sealed bag with one cup of water — and found that every single type cooked perfectly with a 1-to-1 ratio of rice to liquid.
Cooking perfect white rice on the stove isn’t tough but takes precises water to rice rations. (Photo by Rick Madonik/Toronto Star via Getty Images)
But there’s a catch to the perfect 1-to-1 ratio: You need to test out your own ratio based on your heat source and intensity, as well as vessel size and shape. The test kitchen used 2.25 cups of water for 1.5 cups of white rice pilaf in a large saucepan with a tight lid to get the perfect fluffy rice. Based on your own schematics, make a few batches until you find the right rice-to-water ratio, and then use the same pot, lid and heat source each time.
To read more or view the video, click here:
http://www.huffingtonpost.com/2015/05/28/how-to-cook-rice_n_7463254.html
