Cooking For Engineers

[Julius Child]

I am new here. I have been a fan of the website for a long time. Thanks for providing this forum.

I used to make rice in a pan, like a normal person, but it seemed like whenever I spent time away from making rice, I lost my touch.

I came here today because I was thinking of getting a rice cooker. I bought an Instant Pot, thinking it was the answer, but apparently, it is not. Sometimes I get hard rice stuck to the inner pot. I see people recommending Zojirushi products. Unfortunately, it turns out these are not free. It would be nice to avoid spending money and still get good rice every time.

Today it occurred to me that the problem might be bad measurements. I make pizza, and I weigh everything. Using measuring cups causes lots of error that shows up in the food. Even a few grams make a big difference. Shouldn't I be weighing rice and water? It sounds like I should. I mean, it's the same basic thing. Cooking grain with liquid.

I thought this forum would be the best possible place to ask. Have other people had this idea, and if so, is there reference material anywhere so I don't have to make 500 batches of different types of rice so I can figure out the right ratios?

[Dilbert]

I weight both rice and water.
2:1 water/rice works with std long grain, arborio and basmati here.
brown rice about 2.1:1 and longer cook times.

[Guest]

Thanks for the response.

[Julius Child]

Sorry; didn't realize guest responses were allowed.

[Dilbert]

nadda problem!

forgot to put that post, I don't have/use a rice cooker.
I bring the water to a boil, (add rice butter+salt), bring it back to a boil
then covered into a preheated oven for 15 - 25 minutes (small/medium/large) batch
leave cover on, allow to stand 10-15 minutes.

using more or less water you can get super fluffy rice to sticky rice.
never any burning . . .

[Cassy0110]