Make your own free website on
rice cooking


SHORT GRAIN rice (hard to find in commonplace grocery stores)
water, depending on the amount of rice used

rice to water ratios:

1 cup rice ~ 1-1/4 cups water (yields 2-1/2 cups rice)
2 cups rice ~ 2-1/2 cups water (yields 5 cups rice)
3 cups rice ~ 3-3/4 cups water (yields 7-1/2 cups rice)
4 cups rice ~ 5 cups water (yields 10 cups rice)


the keys to making shiny and fluffy rice are these: measure rice carefully; wash the rice before cooking in a large bowl of water (be careful, the grains can break); rinse off any bran or polishing agent, until the water runs almost clear.

measure out the rice and water into a pot. cook it over medium heat until the water boils (if you are making a large quantity of rice, you'll need to cook over high heat). after the water boils, turn the stove to high heat for one minute. *remember*, never lift the lid off the pot while cooking - steam will escape! next, turn the heat to low for four to five minutes, taking care that it doesn't boil over. after this, reduce the stove to lowest heat for ten minutes. be careful, it is liable to burn! lastly, take the rice off the heat and let it stand (with the lid still on the pot!) for ten minutes. after the ten minutes, take the lid off the pot, stir the rice, and serve it in a bowl!

this counter was posted june 8, 2001. people have come here times.

back to the main recipe page..

or, back to the main page..