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7/24/2025, 11:21:06 PM
>>21486668
Short grain rice cooks differently to medium or long grain. If you're making east asian short grain rice, you should do something close to a 1:1 water to rice ratio, whereas medium or long grain should be 1.5 to 1.7:1.
The MOST important steps for good rice, however, are before and after cooking. Pre-soak the grains for at least 15 mins but up to an hour. The rice grains should go from translucent to opaque and become easy to crush between fingernail and thumb. Then after cooking, rest covered off the heat for at least 10 minutes, but 20-30 is even better. This will yield fluffy, perfectly toothsome and tender rice that is not slimy or wet.
Short grain rice cooks differently to medium or long grain. If you're making east asian short grain rice, you should do something close to a 1:1 water to rice ratio, whereas medium or long grain should be 1.5 to 1.7:1.
The MOST important steps for good rice, however, are before and after cooking. Pre-soak the grains for at least 15 mins but up to an hour. The rice grains should go from translucent to opaque and become easy to crush between fingernail and thumb. Then after cooking, rest covered off the heat for at least 10 minutes, but 20-30 is even better. This will yield fluffy, perfectly toothsome and tender rice that is not slimy or wet.
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