How do you cook your rice?

[B_Davies]

For those measuring by pinkie knuckles and such; how do you account for different rice amounts and hand sizes? I have to use measuring cups to get it right.

Surprisingly, those two factors do not effectively matter, based on billions of at-home and in-shop trials.

This finger method is a general rule, but Victor is correct it doesn’t seem to matter. Perhaps the only wrinkle with this method is brown rice.

[mike_pobega]

Love my Le Creuset Rice pot in the super rare 3 quart size. It has insert and is fool proof. Perfect for me…

[C_Mc_Cart]

Pot, rice, water.

I haven’t taken my Zojirushi off of the shelf for four years. It works great, but takes too long

Put 3/8 inch of rice in a non-stock pan or pot, and fill with enough water to cover the rice by the length of one pinkie knuckle.
Cover loosely with a lid tilted enough to allow subsequent steam to escape, and to avoid boil-over.
Simmer at low heat until all the water is absorbed fully.
Cover tightly with that lid.
keep at very low heat until the rice is tender and done.

This is a very forgiving method, which requires minimal oversight, and has scant risk of under-cooking, boil-over, or over-cooking.

This is about what I do. Principal difference is that I take the pan off the heat when the water is absorbed a put a kitchen towel between the pot and the lid which absorbs some excess moisture, and let the pot sit for 10-15 minutes

Exactly as we. I use an old thick terry face cloth which is now my rice cloth and gets washed after each use.

[doug_johnson]

A pot, and 1.5 to 2.0x water to rice depending on the type of rice and whether I soaked it.

This thread motivated me to try a batch of tahdig today for the new year!

[Victor_Hong]

For those measuring by pinkie knuckles and such; how do you account for different rice amounts and hand sizes? I have to use measuring cups to get it right.

When whipping, driving, and slinging in a greasy kitchen, amid the chaos of fouled-up orders, missed bicycle deliveries, sudden ICE arrivals, and never-ending health inspector shutdowns, nobody has the time to measure, anyway.

[Chris_Crutchfield]

Surprised that nobody has mentioned Cuckoo rice cookers yet. IMO, these are better than the Zojirushi.

[TimF]

How do the rice cookers do with sticky rice? I soak mine for several hours then steam it.