dsi1 wrote:

> On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> > Julie Bove wrote:
> >
> > > Normally, my go to white rice is any cheap stuff I can find. I am
> > > trying to stay out of stores right now so no more bulk stuff from
> > > Winco. Other than that, I generally buy the store brand. I use
> > > the proportions of 1 cup rice to one cup water or broth. Might
> > > add a little salt, butter or olive oil, depending on what I make.
> > > Bring to a boil, cook on low. covered, for 20 min. Perfect!
> > This is an 'instant rice' (you can tell from the water proportions).
> > >
> > > But I only recently was able to get the Walmart brand. I'm trying
> > > to use up the older rice. It's Blue Ribbon brand. Looks like any
> > > other rice when raw. I failed to read the package directions. For
> > > some reason, it uses 2 cups of water for each cup of rice. Cook
> > > time still 20 min.
> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > water. You'll see dsi1 and I always talking that amount. Minor
> > variations based on special things like sushi, congee/juk etc.
> > > I will add that I had another rice fail recently for the same
> > > reason, but that was minor. It was a small bag and I added it to
> > > some chicken broth. I was having stomach issues then and didn't
> > > pay a lick of attention to the texture, which was mush by the
> > > time it finally cooked.
> > Such is apt to be either more than 2 cups broth (you just made a
> > basic congee/juk/rice porridge) or it was an instant rice made with
> > 2 cups broth. Don't despair, it's supposed to do that if the
> > proportions lead to it.
> > > I do know that not all rices cook the same way. Such as brown
> > > rice, light brown rice, Basmati, Jasmine, short grain, medium
> > > grain, instant, converted,etc. But from the way the front of the
> > > package looks, it's an ordinary long grain white rice. Why the
> > > big difference?
> > >
> > > Update on next batch. Followed directions to a tee. It did say to
> > > cook for 20 min. or until water was absorbed. At 20 min. Very
> > > little water was absorbed and the rice was hard. At 38 min., the
> > > rice was slightly gummy but cooked through. Certainly not worth
> > > the price I paid for it. Grr..
> > In this case, I suspect it was very old rice but also, it may be ok
> > but work better in a rice maker than a stove top. That doesn't
> > matter since you only stove top. Donate unopened bags to local food
> > kitchen.

> I don't know how to cook anything other than Japanese medium grain
> rice. White people think it's weird that Asians wash their rice but
> that's the way I learned it.

It's not that weird, just not needed and may be detrimental to proper
sticky rice.

> I also let the rice soak for 20 minutes
> before cooking. During that time, the rice turns from translucent to
> opaque. This is done to prevent the inside of the grain from being
> uncooked.

Using other cooking methods, this is a waste of time.

> I'll pretty much add water to the rice so that the level is
> about an inch or so above the rice, regardless of how much rice is in
> the pot. It doesn't make much sense but that's the way I learned it.
> My induction range allows me to make perfect, scorch-free, rice. I
> don't need no stinkin' rice cooker. If I had any other stove, I'd
> just buy an automatic rice cooker.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ

Measure it. It will be very close to the 2:1 ratio. The difference
will be if you discard the soaking water (and all the nutrients!)