Lately, I've been struggling to cook rice at the kitchen I work at. We cook the rice by putting it in a hotel pan, put water on top, plastic and foil wrap it and throw it into the oven. One cook says I should just use 2:1 water:rice ratio, but another chef showed me how washing rice makes it much better.
The chef uses an artsy method to measure the water: put your hands on the rice in the water and if its past a certain knuckle, it's good. I've tried that and failed so many times. I then tried measuring the water and it's always too much because the washed rice is wet and already contains water. We have no china hat to strain it properly so I have to use my hands to stop the rice.
Now my question: does anyone know how much less water I should put on the rice after I washed it?
Thank you!
Best Answer
The problem is that the 2:1 ratio just doesn't hold true. Alton Brown hinted at this in Power to the Pilaf:
America's Test Kitchen did some further study, and figured out what the problem is -- you need 1 cup of water per cup of rice (for the varieties they used), plus the amount that's lost through evaporation.
I suspect that the reason that the 'up to the (first|second) knuckle' trick works is that those people are most likely cooking in the same pan, with the same lid (and so the amount of water lost through evaporation is more constant), and cooking nearly the same amount of rice each time. Of course, a constant head space would actually mean less water for evaporation each time (as not all of it will fit between the grains of the rice), so there must be some range of acceptable water to rice, rather than it being a rigid fixed number.