1 Cup Of Rice Makes How Many Cups Cooked

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A simple technique with an untraditional ratio of water-to-rice along with a few helpful hints ensures fluffy, perfectly cooked rice every time.

The nuts can be really helpful.

Case in signal: lots of people have asked me how to prepare good rice. An economical pantry staple, rice befuddles many of us, as it oft turns out gummy and viscous when it should be calorie-free and fluffy.

Usually, all it takes is a niggling technique tweaking to end up with the perfect pot of rice, whether short, medium or long grain.

I have been meaning to offer a "Rice 101" for a while now, sort of like the versions I have done for quinoa and millet.

Everyone in my family adores a heaping plateful of rice, ideally with a little soy sauce sprinkled on top. In fact, my husband considers this the perfect lunch. So simple but and so good.

After a virulent stomach virus recently passed through our family unit, I had no reason not to finally share my easy how-to. After all, the boys barely ate a thing for iii full days and, when they were finally ready to consume something solid, rice was the only thing that appealed.

So, whether you are cooking rice as one of the Brat sickness staples (I recently had to explicate this to my blood brother－Brat is an acronym for bananas, rice, absurdity, and toast－all of which are easy on the GI tract), or but want a perfectly prepared side dish or base for your favorite Chinese, Mexican, Thai, or Indian meal, the following technique should fix you on the path to perfectly prepared grains every single fourth dimension.

I've tested the process of cooking rice seemingly countless numbers of ways, and my best tips are summed up beneath. But beginning…

Which rice works with this recipe?

Long grain white rice
Medium grain white rice
Short grain white rice except viscid and sushi rice
White basmati rice (pocket-size time adjustment included)
Medium and long grain brown rice (adjustment to corporeality of water and cooking time noted, all the same I have come to prefer the foolproof technique described in this post for Best Fashion to Cook Brown Rice. The resulting grains will be lighter, fluffier, and plumper when prepared with this easy boiling method.)

How practice I make perfect rice?

Maybe most chiefly, measure the rice and water accurately and utilize a timer. Precision is the ultimate cardinal to success, and once you find the perfect formula, you lot can replicate it every single fourth dimension. (Run into photo below for interesting quandary.)
Note that this rice will be fully cooked to the al dente stage. If you prefer softer rice, add an additional 2 tablespoons of water at the start.
Use a pot with a tight-fitting chapeau. This will ensure that all the moisture needed to hydrate the rice stays in the pot.
Make sure your pot is big plenty. Rice expands as it cooks, and it will cook meliorate if it has sufficient space. A 2-quart saucepan is what I typically use for 1 cup of rice. If cooking more than ane cup of rice at a time, you will take the virtually success with a pot that is 4-5 times the water level at the start.
"Starve the grain." The usual ratio we run into for cooking rice is i cup rice to 2 cups water. I find a ratio of ane loving cup rice to 1½ cups water (one¾ cups h2o for brown rice) leads to a better effect.
Do I need to rinse rice? The short reply is "no." More on that later.
Add the rice along with the h2o, non to already boiling water. The former will let for a deadening, even absorption while the latter will cook the exterior layer of the rice too quickly.
Once the water comes to a eddy (over medium high heat) and you comprehend the pot, plow the heat to low. For the most even absorption, the water should be at a very gentle simmer.
Avoid removing the hat while the rice is cooking. If you don't take a clear lid, you may peek during the last minute or 2.
When the rice is done, remove the pot from the oestrus, go along the lid on, and set up your timer for 10 minutes. During this residuum, the rice will cease cooking as the remaining moisture evenly distributes itself throughout the rice and essentially makes the exterior of the grains drier. Fluffing the rice before this fourth dimension has elapsed may issue in undercooked rice or rice that is stickier with more clumps.

These measuring cups illustrate why weighing rice provides the nigh accuracy. Both are i cup measures and incorporate 180 grams (one cup) of rice. Simply equally you can see, the brown rice comes to the top of the cup while the white rice is just about at the ¾ mark. In other words, sometimes the measuring cups aren't accurate!

Does water seep out from nether the lid while cooking? A bigger pot or a tighter-fitting chapeau is likely the solution. The platonic pot size is 4 to 5 times the water level at the starting time and deeper rather than wider.

Do I need to rinse rice earlier cooking?

I've gone dorsum and forth on this one over the years, and I have settled on "no." While rinsing does remove excess starch, which in theory tin can make the rice stickier, the following method produces rice that outshines batches I've made with rinsed rice.
The exception would be if y'all purchased rice from a bulk bin. In this instance, rinse the rice in a fine mesh strainer and bleed very well. This will rinse off any grit or droppings. Then, when measuring the water, use 2 tablespoons less to account for the moisture that remains on the rice.

How much rice should I cook per person?

Measure out a quarter cup of uncooked rice per person, or a half cup per person for more generous servings. Ane cup of uncooked rice will yield approximately three cups cooked.

How long will cooked rice go along?

Cooked rice will keep well in the refrigerator for several days, so yous may ready information technology in advance and reheat or brand extra for leftovers. Cooked and refrigerated rice is also perfect for making fried rice.
Cooked and cooled rice may also be frozen for virtually 3 months. Across that amount of time, the grains may be slightly mushy when thawed.

How to make the most out of leftovers?

Rice is very absorbent, so leftover rice tin can become dry if it sits for several days in the refrigerator, fifty-fifty though it is fine to eat. To refresh it, I sprinkle leftovers lightly with water and so embrace with a damp paper towel while warming in the microwave. That way, some of the steam permeates the rice and brings information technology back to life.

More rice tips & troubleshooting:

Is the water fully absorbed but the rice nevertheless too firm? There are several possibilities. First is measuring correctly. Fifty-fifty a lightly-rounded measuring loving cup will lead to as well much rice compared to water. If y'all don't have a kitchen scale, milk shake the measuring cup to make certain the rice is completely below the top edge of the loving cup. Second, did you peek while the rice was cooking? Lifting the lid allows the steam to escape which, in plow, can interfere with proper cooking.
Was some of the water not absorbed?Avert removing the pan from the stove before the liquid is fully absorbed (tilt saucepan to cheque). 13 minutes is the average time for an average stove, but if yours is weaker, it might take fifteen to 17 minutes. In addition, don't skip resting the rice for ten minutes later on cooking. During this phase, any residual water volition be absorbed!
When yous fluff the rice, did you find that the bottom of the pan was scorched? This can mean ii things. Beginning, the estrus could have been too high. Also, keep in mind that some burners are more powerful than others and moving to a smaller burner may help. Second, the pot may be too large, and this will cause the liquid to evaporate likewise quickly within the pot, which will lead to scorched rice.
Do you finish up with overflow mess on the stove? Brand sure your saucepan is 4 to v times the water level and that it has a heavy hat.
Recollect to let the rice remainder, off the burner and with the pot covered, for ten minutes. This gives the rice time to blot the steam in the pot and finish cooking.
Keep in listen that rice will exist a niggling sticky.While we don't want our rice to be viscous, mushy, or otherwise overcooked, part of the inherent appeal of rice is that hint of starchy stickiness. This technique will result in grains that divide rather easily, but it's worth keeping in mind. This is the nature of rice!
Are you looking for true sticky rice? Sushi rice is meant to stick together, and the technique is different but completely achievable at home. Here are my directions for foolproof gummy rice, which is perfect for a fun night of making your own sushi!

This pot of rice was over halfway through cooking when I removed the hat. When the lid is removed, a good bit of moisture escapes in the form of steam and may result in insufficient water by the stop of the cooking time.

How do I gear up overcooked or undercooked rice?

If your measuring cup of rice was on the heavy side or water overflowed from the pot cheers to a loose-fitting lid, here are some solutions:

If your rice is too hard and no water remains at the end of the cooking time, add a ¼ cup of water and render the rice to the stove. Melt on low, covered, for 5 minutes and so rest for 10 minutes.
If the finished rice is too soft for your liking, you may accept to grin and conduct it the offset night (then check the steps above or electronic mail me before the next time!). That said, if you let the rice cool then refrigerate information technology overnight, you may very well find that the day old rice is firmer and tastes quite skilful. This is because the rice naturally dries out over time.

What About Chocolate-brown and Mucilaginous or Sushi Rice?

Though I've included adjustments for brown rice in the recipe below, I prefer a boiling method for the longer cooking grain. That piece of cake, foolproof technique is described in this post for Best Mode to Cook Dark-brown Rice, and the resulting grains will be lighter, fluffier, and plumper when prepared that style.

If you'd similar to make viscid or sushi rice, I suggest following the method described in How to Brand Sushi Rice.

Perfectly Cooked Rice

Yield: 1 cup dry rice = 3 cups cooked

Although most instructions for cooking rice employ a ratio of 1 cup of rice to two cups of water, I prefer a little less liquid. "Starving" the grains, as I like to say, prevents pasty rice and instead ensures fluffy, separate grains each and every time.

one loving cup (180g) white rice (brusk, medium, or long grain; encounter notes for brown rice and white basmati rice)
i½ cups (12 ounces) water (may substitute goop or stock)
Optional: 1 teaspoon kosher salt, or to taste, and 1 tablespoon butter (cut into small cubes or softened) or olive oil (these additions make plain rice taste really good when served without other sauces)

Add the water, rice, and optional table salt to a big saucepan or pot with a tight-plumbing fixtures lid, and set over medium high oestrus. When the water is bubbling gently but evenly and the surface is a scrap foamy, stir once to loosen, and then turn the heat to low and embrace with the chapeau.
Cook on depression for 13 minutes without stirring or removing the lid, after which fourth dimension the water should all be captivated (tilt the pot to check) and the rice should be tender.
Remove the pot from the heat, and permit sit down, covered, for 10 minutes. Remove the lid, fluff with a fork, and stir in optional butter or olive oil. Serve hot.

•Cooked rice volition proceed well in the refrigerator for several days, so yous tin prepare information technology in advance and reheat or brand extra for leftovers. Cooked and refrigerated rice is also perfect for making fried rice. If leftover rice seems dry, sprinkle lightly with h2o before reheating and/or cover with a damp paper towel when warming in the microwave.

•You may double the recipe, but I practise discover that the deeper the rice is in the pot, the more hard it is to melt perfectly.

For brown rice, increase the water to 1¾ cups and cook for 35 minutes. Follow the residue of the recipe equally written.
For white basmati rice, follow the directions for regular white rice (using the same 1½ cups of water) and melt the rice for 12 minutes.

1 Cup Of Rice Makes How Many Cups Cooked,

Source: https://fountainavenuekitchen.com/helpful_tips/perfectly-cooked-rice/#:~:text=One%20cup%20of%20uncooked%20rice%20will%20yield%20approximately%20three%20cups%20cooked.

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