How can I choose the best ratio of water to rice for rice cooker?

Choosing the right water ratio to rice for rice cooker can be complex, especially for newcomers or those who want to cook different types of rice. In general, the amount of water used by the chef depends on the type of rice it wants to do. Those who produce sticky rice, rice that naturally cluster, do not need as much water as those who make conventional white rice. Varieties of rice hard shells-like are basmati, brown and wild-timely require two or three times what white rice needs. Sometimes the determination of the correct water ratio to rice requires some experimentation, but starting with a reasonable estimate usually helps.

Rice cookers are often offered as a method for cooking rice. It is true that these small machines are deliberately designed to cook rice at perfect temperature, release the right amount of steam and turn off the rice automatically. However, most of them come with instructions in general, all different types of rice. This is where the intuition of the chef and a bit of bases canKnowledge of rice quite useful.

for sushi rice, also called sticky rice or Thai sweet rice, the chef usually needs about 0.75 parts of water for each 1 part of the rice. The choice of water ratio to rice, in which the amount of water is less than the amount of rice, ensures that the rice boils and holds together, instead of becoming fluffy and soft. Rice that absorbs too much water falls against each other and is unsuitable for making sushi, rice balls or most other recipes that require sticky rice.

Those who want a light, fluffy, tender rice-forbid risotto or rice pilaf-by usually to test the ratio of 1: 1 water to rice, which means 1 part of the water for each 1 part of the rice. It generally works well with white rice with long grains of ajasmine-leaf rice. If the rice proves too sticky for the taste of the chef, the problem should reduce the addition of another 0.75 part of the water for each 1 part of the rice. TieM The water ratio to the rice gets up to 1.75 parts of water to 1 part of the rice.

brown, wild and basmati rice differs a little from their light colored cousins. Not only do they usually require more water, but also require soaking time. Many chefs deploy all kinds of rice in advance, but only it really needs it from the whole grain. This softens the hard outer shell of rice and stimulates rice to pair into soft, fine, fluffy grains. Soaking can be done in a bowl or directly into the rice cooker up to 2 hours before cooking.

Both the ratio of water soaking and the ratio of water cooking for these harder rice grains are usually the same. In general, about 4 parts of water for each 1 part of rice of the whole grain work best. More water means longer cooking time, which is usually necessary for hard rice. Chefs can also use water soaking as water cooking, because it usually prevents loss of taste.