When cooking rice, you do 2 cups rice and how many cups of water?!
Answers: its always 2 to 1. except when your doing brown rice.. then its 2 cups to 2 cups
2 cups of water!
-Japanese white rice?
i cook rice all the time
so does my grandmother
and we always do the
same amount of rice and
water
so since your doing 2 cups
or rice.. use two cups of
water :D
It depends on what brand of rice you're cooking. Minute Rice has it's directions. Uncle Ben's has his and etc. Just follow their directions on their boxes.
For me, I use Success Boil-in-Bag Rice. It is a sure fire way of NO FAIL!!!!
Remember, the ratio is always 2:1, so 2 cups water to one cup rice. Or, in your case, 4 cups water to 2 cups rice. I add them both to the pot at the same time, bring it to a boil, then let it simmer on low heat until done, usually about 20 minutes or so. Good luck!
For 2 cups of long grain rice, I use 4 cups of water or chicken stock. Bring to a boil on high heat and watch the surface of the rice. when the liquid boils down to the level of the rice and forms little pockets on the surface of the rice, cover the pan and turn the heat to low and let it cook for EXACTLY 12 minutes, no more no less. When 12 minutes have passed turn off the heat and leave the cover on the pan for 10 minutes. Take the lid off and fluff with a fork. Then serve. this recipe will prepare rice that is in the style of Chinese steamed rice. If you want rice that is more
'fluffy" then you must rinse the rice before cooking several times till the rinse water is clear to remove most of the starch. Hope this helps, chef Paul
I always use three cups of water to one of rice. If I use less water, I generally end up with burned imdercooked rice.
Doc
I was watching Alton Brown's Good Eats late last night and he was talking about cooking rice and he said the 1 part rice to 2 parts liquid doesn't always work. In fact he said that 1 cup needed about 2 cups water and 2 cups of rice needs about 3 1/2 cups water. I looked online to see if his rice formula was there at food network but I couldnt find it. When I make rice I measure out the rice in my rice cooker and fill water until there's one nuckle of water over the top of the rice when I put my finger into the water and just touch the top of the rice. It works very well. But when stove top or oven cooking rice I'd have to agree with Alton on this one and say about 3 1/2 cups water is about right for 2 cups rice in the medium grain length.
I have one of those cheap plastic rice cookers for the microwave which I always use and for Longgrain White i always use the method my m/wave booklet states, which is
Rice: ? cup 1 cup 1?cups 2 cups
Water: ? cup 1? cups 2 cups 2? cups
(The rice maybe washed under cold water until the water runs clear)
Place the rice and water in a microwave-safe rice cooker or 3 lt bowl. Cover with lid or double layer of plastic wrap loosely. After cooking allow the rice to stand for 3-5 minutes.Stir with fork to separate the grains.Replace the water with stock for a different flavour. (The rice maybe washed under cold water irst until the water runs clear)
I don't have time (or patience) for regular rice. Minute (Instant)rice is always equal amounts of rice to water. + pat of butter.
Botan or Calrose rice in a rice cooker. One cup rice, two cups water.