help! i've lost my rice cooker cup. i've read on a google search that the correct ratio of rice to water is 2:3 (2 cups of rice to 3 cups of water) but what "cup" is this?? the normal cooking cup? or the rice cup?
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I had just used the rice cooker cup to measure out the water.
a) 1 r/ cooker cup of water = 180 ml
OR
b) 1 r/cooker cup of water = 3/4 cake ingredients cup (the small measuring cups sold in a set for cake/cookies ingredients)
I follow the old fashioned method (tip from my Indonesian helper).
- flatten the rice grains in the pot
- dip index finger touching top surface of rice grains
- add enough water to come up to just below the first ring of index finger
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Sashimi girl.... it doesn't matter what size cup if you follow the ratio... but I do second the indonesian method as mentioned by funchal.... cover the rice by one finger height (the height of the last part of your finger) and it should work out fine...
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You can substitute a rice cup with a yogurt cup to measure rice grains.
Weight for 1 cupful (level) of rice grains is 150 gms.
Weigh out 75 gms and 150 gms, pour into a yogurt cup(or any other plastic cup) and make a mark for the 75(1/2 cup) and 150 level(1 cup)
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but what colour should the bucket be?! yup in hindsight i realised this was a dumb question. i guess what i was really wondering was whether this ratio yields perfect fluffy rice or whether it would turn out soggy and soft which is where alot of western methods of cooking rice lead to. i think i will go the indo finger technique for my next meal...
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It also depends on whether you're using short grain ( chinese and japanese rice)or long grain rice ( thai jasmine, indian basmati or xiang mi -fragarant rice)
slightly less water for short and the indonesian finger measure technique
which I had been using since ....because I'm Indonesian!!
Happy Cooking :-)
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rinse rice thoroughly having rubbed the grains between fingers to get rid of flour, then put in pan and add boiling water from kettle to cover by no more than 1". Slightly less is better.
Put pan-lid on and bring to boil then simmer. Don't take the lid off. You are steaming the rice, not boiling it. Should take no more than ten/twelve minutes. When all water has gone and rice is nice and dry, you are done. Don't worry if rice catches a little at the bottom
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