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Rice "ratios"

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I don't know its still in the store!

 

Here's a more intelligent question: Which rices suck up more water as a rule than others?

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Not positive, but I am pretty sure that long grain rice soaks up the least, and medium and then short grains suck up progressivly more......

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1 Cup Uncooked Rice
Liquid
Cooking Time
Yield

Regular-milled
long grain
1-3/4 cups
15 minutes
3 to 4 cups

Regular-milled
medium grain
1-1/2 cups
15 minutes
3 cups

Regular-milled
short grain
1-1/4 cups
15 minutes
3 cups

Whole-grain
2-1/4 cups
40 to 50 minutes
3 to 4 cups

Parboiled
2 cups
20 to 25 minutes
3 to 4 cups

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Well, that blows what I said out of the water.....redface.gif..........

 

 

 

Would've thought that the shorter the grain, the more water it would adsorb, because generally, the shorter the grain, the more starch it has.......

 

 

 

But then, I mostly suck at cooking rice (other than wild rice) anyway......redface.gif

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That's from the US Rice Federation, average for US production I imagine. Think Sushi rice (round rice) is about 1:1 rice to water and 1:2 yield. A lot has to do with your washing/soaking (if you do that)

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for goya medium grain rice (which is a big improvement over long grain)

 

over high heat, quickly heat 2 or 3 tablespoons of cooking oil uncovered in a large saucepan with a tight fitting lid

 

add:

 

one 12 ounce tumbler of unrinsed rice

 

cook for a minute or 2, until about half the rice has become opaque

do not brown

 

add:

one full tumbler plus one 3/4 tumbler of water, plus a generous pinch of salt

with a dinner fork,stir only enough to distribute rice and water evenly

 

with the flame still high, bring to a boil...do not stir

 

when water boils, stir again ONCE with dinner fork, cover pot with foil, place lid on top and seal well

 

turn heat WAY down

 

set timer for 14 minutes

 

after timer goes off, listen to rice....the bottom of the pan should be sizzling slightly, not bubbling

 

replace cover, turn of stove, let rest for 10 minutes or more before serving

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