/ck/ - Food & Cooking

[Anonymous No.17391205]

>asian branded packaging says 2 cups water to 1 cup rice
>this is the result

What the hell.
How do I recover this?

[Anonymous No.17391242]

>>17391205
Meh. Could throw it into some chicken stock or a can of noodle soup. Let it sit overnight and make fried rice the next day. Feed it to the dog. Whatever. It's just rice.

[Anonymous No.17391243]

>>17391205
I even rinsed the starch off before!!

[Anonymous No.17391245]

>>17391205
>2 cups water to 1 cup rice
lmao. enjoy your porridge.

It's 1.5 cups water to 1 cup rice for normal cooking.
You can do 1 cup water to 1 cup rice in a rice cooker because the steam kind of recirculates

[Anonymous No.17391269]

>>17391245
NuPak rice is a scam

[Anonymous No.17391275]

>>17391205
Their cups aren't the same as yours.

[Anonymous No.17391288]

>>17391245
>It's 1.5 cups water to 1 cup rice for normal cooking.
This is completely right. A little bit of oil is a good idea but not necessary.

[Anonymous No.17391298]

>>17391205
You need to lower the heat when it comes to a boil. Cover it with a lid and let the water slowly evaporate for about 15-20 minutes.

[Anonymous No.17391306]

>>17391205
wh*te """people"""" were a mistake

[Anonymous No.17391314]

>>17391245
I do ~1:1 but this is the super slow stovetop method with a fully sealed lid that takes like an hour. once you get into large batches the time increases which means the water has to increase and the ratios become some black magic.

[Anonymous No.17391315]

>>17391205
WHY DO YOU MEASURE USE FINGER

[Anonymous No.17391318]

>>17391205
in the future
>rinse 1 cup rice in saucepan 2-3 times, until water is no longer milky
>measure depth of rice in pan with your finger
>add water until the measurement from bottom of pan to top of rice equals top of rice to water line (for me, this is around my index finger nail but it will be different for different saucepans and finger lengths obviously)
>put pot on burner, add 1tsp salt, crank heat to high
>when water boils, give rice a stir and put lid on. Reduce heat to low
>simmer 15 minutes
>after 15 minutes, turn heat off and take pan off burner. let sit for additional 5 minutes, DO NOT OPEN LID
>after 5 minutes, take off lid and fluff rice

[Anonymous No.17391337]

Did you use a rice cooker?

[Anonymous No.17391342]

>>17391205
You forgot to add salt

[Anonymous No.17391352]

no, i will not rinse my rice

[Anonymous No.17391368]

>>17391352
Washing rice is really not necessary as long as you're not making fried rice, and if you don't mind eating dirt.

[Anonymous No.17391402]

>>17391205
let it dry, you fucked up

[Anonymous No.17391408]

>>17391205
Chinese lady here
1 cup of rice
Wash the rice prior to adding the water for cooking
1 cup of rice
1 1/4 to 1/3rd cup of water

For congee remember the ratio is 1 to 5
1 cup rice
5 cups water
Don't use instant rice
Congrats on making not shitty rice

[Anonymous No.17391414]

>>17391408
>>17391408
>Chinese lady here

>broken english
everything checks out here

[Anonymous No.17391434]

>>17391414
Be nice to me :(

[Anonymous No.17391466]

>>17391434
I'm sorry. I just wanted to tell a funny joke. I like Chinese ladies.

[Anonymous No.17391485]

>>17391205
At least you aren't me.
>Spend $80 on shit to make a huge batch of chili
>All the beans and meat settle down to the bottom and I don't have anything that can go in that deep to stir so they get burned while simmering on the lowest heat setting
>now I gotta eat chili all week with burnt beans and beef

[Anonymous No.17391502]

>>17391485
>dont have anything that can stir the bottom of my pot
>make something that absolutely has to be stirred to prevent sticking and burning
anon wtf r u doing go to dolleramma and buy one of those wooden spatulas for 2.50

[Anonymous No.17391507]

>>17391485
>I don't have anything that can go in that deep
What does you being white have anything to do with it?

[Anonymous No.17391508]

>>17391314
>Spending a goddamn hour to cook rice

[Anonymous No.17391537]

Never trust the package

[Anonymous No.17391543]

》17391352
Kys

[Anonymous No.17391555]

Just use finger. 1:1 finger depth. Foolproof.

[Anonymous No.17392783]

For me, the ratio is 2:1 but you have to use the same cup of measure you used for the rice. One coffee mug or cup or anything of rice, use that same cup to measure the water. Not a liquid measuring cup

[Anonymous No.17392798]

>>17391205
>don't read instructions
>rice cooker pot has the measurements marked inside it
>rice comes out perfect every single time
???

[Anonymous No.17392800]

>>17391314
>and the ratios become some black magic.
I want a smith chart for rice cooking now. Loved telling people I was learning black magic in school. Fucking black magic design.

[Anonymous No.17392861]

>>17391205
THE PERFECT RICE RECIPE:

1. Weigh rice on scale note weight.
2. Rinse rice with copious amounts of room temp to cold water until water runs semi clear to clear. The more the better
3. Place rice in bowl and cover with 2-3 inches of filtered water. Wait 30 minutes or until rice appears opaque and crumbles easily when pressed between fingers.
4. Drain rice by placing in a strainer and let stand in strainer for 25 minutes.
5. Place equal parts rice and filtered water in a high walled pot. Cover rice.
6. Put heat on max temp and start a timer.
7. Once steam starts coming out of pot or water starts boiling turn heat to 2-3 or very low and cook for how long it took to reach boil.
8. Once time is up turn off heat and let sit for 15 minutes without touching.
9. Fluff rice with plastic or wooden rice scoop. Serve.

[Anonymous No.17392895]

>>17392798
this is the correct answer, no idea why some of the replies are treating this like rocket science. it's kind of idiot-proof.

[Anonymous No.17392906]

>>17391408
>for congee

yep she's real chinese

[Anonymous No.17392917]

>>17392798
My rice cooker uses japanese cups which are 0.85x the size. So I need to measure 3.6 cups of rice for the 4 cup marking

[Anonymous No.17392929]

>>17392861
what's this gay shit?

real rice recipe
1. Put rice in pot and rinse it until water is clear (maybe 6 times)
2. Put water in rice until it's at the level of your first knuckle on the finger (put finger tip on surface of rice)
3. Put pot on stove on MAX
4. Turn it down when it's boiling. Leave it for 10 minutes
5. Take it off the heat and leave it uncovered for 5 minutes

Done.

Don't fucking "fluff" rice or do anything to it until you're serving it onto a plate.

[Anonymous No.17392934]

>>17392929
Your method is absolutely pathetic and inferior. Why?

Knuckle measure doesn't work with any amount of rice unlike my recipe.

I should have been more specific to fluff your serving not all of it.

[Anonymous No.17392936]

>>17392934
nah, knuckle works every time. I am eating my meal by the time you're finally ready to boil the rice. thanks tho

[Anonymous No.17392940]

>>17392936
Objectively wrong and you're probably acclimated to shoveling disgusting rice into your bloated food hole.

[Anonymous No.17392944]

>>17392940
nah my rice is amazing every time. you're mad because you wasted half your life babysitting rice LOL
a $10 electric pot on a timer can make rice and it's some complex science to you. lmfao

[Anonymous No.17392946]

>>17392936
I will say that normally I use a rice cooker because it keeps the rice hot and fresh for a couple days.

If I'm ever cooking expensive sushi rice for sushi or jap food my recipe absolutely decimates every single method with 100% consistency. Significantly better than even the best rice cooker would ever make. I learned the recipe from a video where an old jap master chef was explaining the method. I can't find the video anymore, but the recipe lives on.

[Anonymous No.17392949]

>>17392944
Also you're 100% too much of a coward and way too lazy to try my method. If you did you would understand, but you won't.

[Anonymous No.17392955]

>>17391205
One step that many people miss is rinsing off the starch about two or three times, and draining the rice THOROUGHLY.

[Anonymous No.17392960]

>>17391243
it didnt say rinse though, you added more than the 2 cups
not their fault you're an incompetent phone poster

[Anonymous No.17393341]

>>17391205
>2

its 1.5 parts water to 1 part rice, then you adjust from there with your method of cooking

[Anonymous No.17393366]

soggy rice is better than undercooked rice

you should just eat it
its not gonna kill you

[Anonymous No.17393370]

I use 1 to 1 for rice

[Anonymous No.17393418]

>>17391205
>Clean the rice
I fucking hate you rice washing niggernese

[Anonymous No.17393434]

>>17391508
this is the best way to make small portions sushi-texture rice, best with small grain rice but I find it works perfectly with medium and basmati

really it takes 30mins but it's better if you spend an extra 10mins to fluff and rest

I swear by it anon, it comes out bloody perfect

[Anonymous No.17393491]

>>17391205
I got cucked by package direction lies for more than a decade.
Finally I realized rice is not a recipe but a technique. 1:1 ratio is more appropriate if your lid fits tightly. When the water is gone, your rice is done.
I take it a step further sometimes and toast the bottom of the rice after cooking. It works because I usually cook rice with some spices and oil, and use a nonstick pot. The rice is cooked when the water is gone, but then the temp starts to rise and you get delicious browning. If you can pull it off, why not? Cook that shit for a few minutes longer and get this delicious crust on the bottom.

[Anonymous No.17393519]

>>17393418
>wanting to eat dust, dirt, and the foot skinflakes of 3rd worldies

[Anonymous No.17393529]

>>17393491
I find the crust gets too hard to eat comfortably

[Anonymous No.17393538]

>>17391205
I know it’s probably too late, but since everyone jumped in with cooking instructions instead of how to recover it: keep cooking it in more water to make congee.

[Anonymous No.17394010]

2 cups rice - 2.5 cups water. rinse rice 3 times. Let sit for 15 minutes when rice is done. Perfect rice every time.

[Anonymous No.17394035]

>>17393519
It's all sanitized in the pot. The skin flakes are cooked by the heat of the rice.

[Anonymous No.17394043]

>>17391275
But that would only adjust the total quantity, because he's still making a ratio of 2:1.

Wait, did I just get baited...?

[Anonymous No.17394175]

>>17393434
This is a better/the best technique for sushi rice
>>17392861

[Anonymous No.17394205]

>>17393519
>He thinks rinsing the rice removes those things

[Anonymous No.17394216]

>>17394205
Rinsing rice has been shown to reduce arsenic and cadmium by an appreciable amount.

[Anonymous No.17394218]

>>17391205
>How do I recover this?
That's the neat part, you don't. Add too much water, you fucked up. Time to start over.

[Anonymous No.17394263]

>>17391408
open bobs

[Anonymous No.17394312]

>>17394035
>*throws shit nugget in your rice cooker*
don't worry bro it's all sanitized in the pot haha

[Anonymous No.17394678]

>>17391245
A bit less water than 1/1 for this one

[Anonymous No.17394740]

Use less water. You can always add some more if the rice is too hard.

[Anonymous No.17394774]

>>17391269
>look up nupak
>product of america
>french or some shit on the packaging
Where is this asian?

[Anonymous No.17394779]

>>17391314
>once you get into large batches the time increases which means the water has to increase and the ratios become some black magic
Unless you're doing industrial level factory "cooking" this is the dumbest shit I've ever heard. Also everyone giving their ratios for rice are retarded. It depends on the rice. Short grain rice like in the OP is usually 2:1, but OP obviously added too much water.

[Anonymous No.17394814]

>>17391205
Use finger. First knuckle rice second knuckle water. Or you get rice cooker make it perfect every time.

[Anonymous No.17394821]

>>17391408
谢谢
我喜欢吃米饭
新年快乐

[Anonymous No.17394824]

>>17393491
Hmmm how is this seasoned is it just plain? It seems like an interesting way to cook a seasoned rice like a chicken, cheese, and broccoli.

[Anonymous No.17394827]

>>17391306
Cool story Paco. Don't you have crimes to commit or welfare to collect.

[Anonymous No.17394935]

>>17394779
The more food you have to cook the less surface area is exposed to the cooking surface.

[Anonymous No.17394940]

>>17394814
sorry, not taking cooking advice from somebody born in India

[Anonymous No.17394941]

>>17392917
>So I need to measure 3.6 cups of rice
It’s a lot easier to just buy a cup for that, anon.
It’s strange your rice cooker wouldn’t have included one.

[Anonymous No.17396126]

>>17391205
buy rice cooker
1:1
done

[Anonymous No.17396160]

>>17391408
>congee
Oh man, that was my childhood and I hated it. They always gave it to me when I was sick and I threw it up once so I associate it with being sick.

[Anonymous No.17396186]

>>17393418
Rice washing is how you get rid of excess starch. If you want the texture of something like sushi rice, it's a necessary step.