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While the 2:1 ratio is in the ball park, I find the more rice I cook, the more I vary to a ratio less than 2:1 (water to rice).

Another factor: Do you rinse your rice before you cook it? If you do (and you probably should to remove miscellaneous stuff that can get into rice like dust, pebbles, and other stuff you don't want to know about, not to speak of floating to the surface and removing broken husks), you will again probably find a ratio of less than 2:1 ideal.

It's all up to you. Experiment and see what works. At least rice is relatively cheap to experiment with.

if you use a pressure cooker, buy a "heat diffuser" (Google that term and you'll find 'em). It will substantially reduce the amount of rice that gets burned at the bottom of the pot, allow you to cook the rice longer and thus remove more water. This device is essential to producing light fluffy (not gummy and sticky) and unburnt brown rice, especially on an electric stove!!!

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