Quick, need help, water to rice ratio

If the recipe calls for 2 1/2 cups water, how much rice? 1 cup, 2 cups? HELP!

from memory I think it's one cup! but won't promise!

I always cook rice the way I cook pasta, same exact way, and it turns out nice and fluffy and seperated.

Isn't the rule of thumb 2-1 (water to rice)?  At least that's what I seem to recall.....

I always cook rice the way I cook pasta, same exact way, and it turns out nice and fluffy and seperated.

And how do you cook pasta? lol

Isn't the rule of thumb 2-1 (water to rice)?  At least that's what I seem to recall.....

Thanks so much - I went ahead with 1 1/4 rice so hope it's alright. Thanks again

2 1/2 c rice = 1 1/4c water.

let the whole bit boil, add a dash of salt, cover tightly (i usually put a sheet of alum foil down then lip so that seal is tight), turn heat really really low, wait 15-25 mins, never opening top, just shaking pan occassionally to test how much more water there's left to absorb.  when done, turn off heat, before serving fluff with fork. this is def a more attached, perhaps a bit sticky approach (but i like my rice that way).


i've tried the boiling rice like pasta approach- turns it too too seperated for my taste.

I use an electric rice steamer... 1 cup rice, 2 cups water.

I use an electric rice steamer... 1 cup rice, 2 cups water.

Ooo... I'm jealous!  We've been wanting to buy one for ages, but can never agree on which one to get.  Until then, I'm stuck scraping rice gunk off the pot from when it boils over.

Just bite the bullet and get one!   They're fab! 

This is an Iranian method of steaming rice.  You will have perfect fluffy rice every tme and no pot cleaning problems.   I always use Basmati.

It is traditional to wash and soak the rice but you can skip that bit, if you are buying good quality rice (if it's from a supermarket it should be ok, I find Tilda brand is the best one).   

For 500g/1 lb rice use 2 litres/3 1/2 pints water.

Bring the water to a boil in a saucepan and add the rice;

After 2-3 minutes test the rice to see if it is al dente - still firm but not hard in the centre of the grain.  When it is, drain the rice immediately and pour the water away.  Rinse the rice

Melt a large knob of butter in the same pan ensuring the base and sides of the pan are coated in melted butter.

Then sprinkle the semi cooked rice in the pan, in layers so that you end up with a cone shaped pile.

Using a chopstick or knitting needle, make two or three holes in the rice (this is for the steam to escape).

Wrap the saucepan lid with a clean tea towel and put this on the pot.

Place the pan of rice on a high heat for a minute or two until the rice starts steaming.   You may need to lift the lid slightly to check but otherwise don't touch the lid!

Lower the heat immediately to the lowest setting possible and leave your pot of rice for a minimum of 30 minutes and voila! perfect rice!   If you want to, you can leave it to cook longer to get what is called tagh dig - a beautiful golden crust, a delicacy in Iran.

 If you want to, you can leave it to cook longer to get what is called tagh dig - a beautiful golden crust, a delicacy in Iran.

mmmm, yes... i love that crusty bit!

That sounds wonderful Britwife. Might have to give it a try. Do you think it would work to halve the recipe though?

Yes it definitely does, I do that all the time.

Wonderful. Thanks!