Myth #1: All Asians have a rice cooker
Myth #2: Asians don’t use a measuring cup, we have an inborn sense for measuring water to rice ratio
Myth #3: The saying “like white on rice” is always true. (Brown rice begs to differ.)
Perfect Steamed Rice
I always use a one to two ratio of dry rice to water, whether for white or brown rice, regardless of how much rice I need or whatever measuring /regular cup or mug I use.
See below for amount of cooking time for each type of rice.
1 cup of rice
2 cups of water
1. Pour water in a pot, cover and wait for water to boil on high heat.
2. Once water boils, Carefully pour rice in and cover the pot
3. Immediately set heat to low
4. Turn the stove off once cooking time is up (see below)
White Rice = 20 minutes
Brown Rice = 40 minutes
– Do not open the lid once the rice is cooking, or it’ll be undercooked.
– If the water spills out from the pot while cooking, you’ve set the heat on too high, lift the lid for a second, cover right away and adjust the burner to a lower heat setting. The pot you’re using might also be too small.