Timeline for How (or is there) a way to make my rice more fluffy than sticky? Given my current approach
Current License: CC BY-SA 4.0
21 events
| when toggle format | what | by | license | comment | |
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| May 14 at 23:06 | comment | added | Fattie | I have tears !! | |
| May 14 at 23:05 | comment | added | Fattie | lol @bob1 I would never tick my own answer, which is more of a Sequel or Update hiding as an answer! What I meant was, if only I could tick all the great answers by everyone here !!!!!!!!!!!!!!!!!!! SO MANY GREAT ANSWERS!!!!!!!! | |
| May 14 at 21:24 | comment | added | bob1 | @Fattie I'm happy if you want to accept another answer - yours is the correct one, you put in the time to experiment and see, so I feel you should have the accepted answer from my perspective. | |
| May 14 at 16:32 | comment | added | Fattie | If only you could "tick more than one answer" in life! | |
| May 14 at 16:32 | vote | accept | Fattie | ||
| May 10 at 21:05 | comment | added | bob1 | @PLL at the time of writing they hadn't posted the varieties of rice, though I probably should have fixed when editing. | |
| May 10 at 9:13 | comment | added | PLL | +1 for most of this answer, but given that the OP says he’s giving the rice 7 or 8 full rinses already, I’d differ with your diagnosis that washing is a big issue. The amount of water (currently too much!) and the rice variety (a sticky one) sound like the clear main issues. | |
| May 9 at 21:16 | comment | added | Raydot | First joint of my finger is closer to 1" / 3cm. No wonder my rice is so sticky! | |
| May 9 at 19:55 | comment | added | bob1 | @Tristan This method of cooking rice is called the absorption method and is pretty standard across the rice eating communities around the world. The amount of water over the rice is mostly taken up by absorption into the rice, only a small fraction is lost to evaporation. You can also boil in an excess of water and then strain off the remaining liquid. | |
| May 9 at 13:18 | comment | added | Tristan | (of course it also has limitations, as the amount of water needed to cover a given amount of rice depends on the shape of the grains, and so the simple rule given actually results in different ratios of water for absorption to rice depending on variety of rice in a way that may not give the best results) | |
| May 9 at 13:15 | comment | added | Tristan | The key thing is that it recognises the relationship between the amount of rice and the amount of water needed is a linear relationship (of the form W = aR + c where W is the amount of water and R the amount of rice) and not simply a proportional one (of the form W = aR where W is the amount of water and R the amount of rice) | |
| May 9 at 13:14 | comment | added | Tristan | Noting also that in such a pot the volume of water is also proportional to the cross-sectional area (and so regardless of what the cross-section of the pan, the same depth of water will evaporate in the same time when held at the same temperature) the finger-rule says that the amount of water absorbed is enough to just cover the rice, and the amount lost to evaporation has a depth that reaches to the first knuckle | |
| May 9 at 13:14 | comment | added | Tristan | @JimmyJames the amount of water that is absorbed depends on the amount of rice, but the amount of water that evaporates does not, with the rate of evaporation being proportional to the surface area of the water. Assuming a pot with constant cross-sectional area (e.g. something like the cylinders commonly used) this means the amount of water lost to evaporation in a set cooking time is (roughly) constant | |
| May 8 at 20:28 | comment | added | bob1 | @JimmyJames Kind of, it's a general rule for the absorption method. I think (i.e. no evidence) it came about because most rice cooking pots are about the same shape profile. It's not going to work well if you use a small amount of rice in a large pot, but most people aim to have a pot about 1/2 or more full after cooking, so it works with those volumes. | |
| May 8 at 17:14 | comment | added | JimmyJames | I've often wondered about the rule of thumb (rule of finger?) for the water since I first heard about it. I don't get why that should work. It means the water to rice ratio is dependent on the shape of the pot and amount of rice. Am I overthinking it or is there something about how rice cooks that I'm missing? | |
| May 8 at 16:53 | comment | added | Fattie | Bob based on your essay I'm going to essentially (i) get the water "even clearer" when washing; perhaps even add a soaking phase; (ii) perhaps ease off the amount of water it begins with. Let's see! | |
| May 8 at 11:09 | comment | added | Fattie | Digesting. PS notice my comments above on Rice Type "Guys I'm not sure if I buy the "rice types" issue ... the reason is "my" rice/method sometimes turns out incredibly fluffy, a fuwa fuwa dream, with the same rice. (As explained, this happens randomly and I can't control it, heh!) So, I dunno. –" "Actually funnily enough, the other day I did use long rice - and it turned out really sticky, heh." | |
| May 8 at 11:02 | comment | added | Fattie | great info ! TY | |
| May 8 at 3:28 | history | edited | bob1 | CC BY-SA 4.0 |
added more information based on edits to question.
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| May 8 at 3:22 | history | edited | bob1 | CC BY-SA 4.0 |
added more information based on edits to question.
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| May 7 at 21:48 | history | answered | bob1 | CC BY-SA 4.0 |