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That's not right. Jasmine rice for instance requires more like 1,5:1 water, at least (you can go up to 1,75 for extra softness). And for what it's worth, it's w

by thiht 6y ago

That's not right. Jasmine rice for instance requires more like 1,5:1 water, at least (you can go up to 1,75 for extra softness). And for what it's worth, it's what is written on the bags I buy.

throw0101a 6y ago
> Jasmine rice for instance requires more like 1,5:1 water, at least (you can go up to 1,75 for extra softness). ATK mentions various types of rice that they experimented with; there doesn't seem to be anything special about jasmine: > We gathered 17 different varieties of rice, including white and brown short-grain, medium-grain, long-grain, basmati, and jasmine [!!!!] rice plus two varieties of red and black rice. After rinsing the rice to remove excess surface starch, we placed 1 cup of each type with 1 cup of water in a vacuum bag and sealed them to ensure that no water could evaporate during cooking. […] > To the surprise of our tasting panel, every variety of rice was properly cooked using the 1:1 ratio of rice to water. All of the rice types were tender throughout with no chalky or mushy grains. In addition, the water had been completely absorbed in each sample. * https://www.cooksillustrated.com/articles/1692-nailing-the-perfect-ratio-of-water-to-rice https://www.cooksillustrated.com/articles/1692-nailing-the-p... You can easily re-create their experiment: buy a bunch of rice, put them in sealed bags with water, completely seal the bags, and cook them sous vide. Cook one bag of jasmine at 1:1, one at 1.5:1, 1.75:1, etc. The statements are falsifiable / confirmable. Again: long/medium grain rice has 1.5:1 recommended, and brown rice 2:1, because of longer cooking times—which allows for more evaporation to occur. The rice itself only needs 1:1, anything else is about factoring evaporation which is fixed regards of quantity being cooked. So when measuring out: do 1:1 for the cups of rice, and then add the extra needed for your particular pot-stove combination.

by thiht 6y ago

That's not right. Jasmine rice for instance requires more like 1,5:1 water, at least (you can go up to 1,75 for extra softness). And for what it's worth, it's what is written on the bags I buy.

throw0101a 6y ago

> Jasmine rice for instance requires more like 1,5:1 water, at least (you can go up to 1,75 for extra softness). ATK mentions various types of rice that they experimented with; there doesn't seem to be anything special about jasmine: > We gathered 17 different varieties of rice, including white and brown short-grain, medium-grain, long-grain, basmati, and jasmine [!!!!] rice plus two varieties of red and black rice. After rinsing the rice to remove excess surface starch, we placed 1 cup of each type with 1 cup of water in a vacuum bag and sealed them to ensure that no water could evaporate during cooking. […] > To the surprise of our tasting panel, every variety of rice was properly cooked using the 1:1 ratio of rice to water. All of the rice types were tender throughout with no chalky or mushy grains. In addition, the water had been completely absorbed in each sample. * https://www.cooksillustrated.com/articles/1692-nailing-the-perfect-ratio-of-water-to-rice https://www.cooksillustrated.com/articles/1692-nailing-the-p... You can easily re-create their experiment: buy a bunch of rice, put them in sealed bags with water, completely seal the bags, and cook them sous vide. Cook one bag of jasmine at 1:1, one at 1.5:1, 1.75:1, etc. The statements are falsifiable / confirmable. Again: long/medium grain rice has 1.5:1 recommended, and brown rice 2:1, because of longer cooking times—which allows for more evaporation to occur. The rice itself only needs 1:1, anything else is about factoring evaporation which is fixed regards of quantity being cooked. So when measuring out: do 1:1 for the cups of rice, and then add the extra needed for your particular pot-stove combination.