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What is the ratio of water to rice for white rice in jambalaya?
Wiki User
∙ 13y ago
Long grained rice, including Jasmine and Basmati rice, is cooked, unwashed, in a ratio of 2:1, water:rice. Sushi and most other short grained rice is washed first, sometimes drained for up to a half hour, and sometimes soaked. Because of those processes, the rice requires less water, usually equal parts water and rice, or, perhaps a little more.
These instructions are specifically for a rice cooker. Rice cookers detect the temperature of the rice so that when the water almost completely boils off, the automatic cooker turns off. The steamed rice should remain in the cooker covered for at least ten minutes so that the remaining moisture is absorbed.
Wiki User
∙ 11y ago
Wiki User
∙ 9y agoThe answer is 2:1. Twice as much water as rice. The rice absorbs the water as cooks, softens and plumps.
Personally I find that my rice is easier to cook and the outcome guaranteed if the rice stays totally free to move around in the water until it is done. It always comes out loose and fluffy.
Wiki User
∙ 10y agoThe ratio of water to long grain rice is 2:1. For example, if you are cooking 1 cup of rice, you add 2 cups of water
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It is a 2-1 ratio. So if you have 1 cup of rice its 2 cups of water. If you have 5 cups of rice its 10 cups of water. etc
Should you take out water when you cook rice?
Usually when you cook rice it's cooked until the grains have absorbed all the water you have added. If you've added too much water then it would be ok to drain the extra water as long as the rice is tender. If you're cooking long grain white rice, use the ratio of 1 cup of rice to 2 cups water, then cook 'til all water is gone.
