Science: The Secrets of Cooking Rice — The Cause of Recipe Failure is Not What You Might Think

Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally.

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We have a rice pilaf recipe that works without fail when made using 1 1/2 cups of rice, but many readers have written us to ask why they end up with an inch of mushy rice on the bottom of the pot when they try to double it. The reason is that, despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally. After running a series of tests, we confirmed that rice absorbs water in a 1:1 ratio, no matter the volume. So in our original rice pilaf recipe, which calls for 1 1/2 cups of rice and 2 1/4 cups of water, the rice absorbed 1 1/2 cups of water. The remaining 3/4 cup of water evaporated. But here’s the catch: The amount of water that evaporates doesn’t double when the amount of rice is doubled. In fact, we found that when cooking a double batch of rice using the same conditions—the same large pot and lid and on the same stove burner over low heat—as we’d used for a single batch, the same quantity of water evaporated: 3/4 cup. Hence, simply doubling the recipe—increasing the amount of rice to 3 cups and the water to 4 1/2 cups—leads to mushy rice because there is an excess of water in the pot. The bottom line: To double our rice pilaf recipe, use 3 cups of rice and only 3 3/4 cups of water.

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[rangikusboy]

Why I love ATK: "We ran a simple test: we gathered 17 rices and *goes on about extended testing parameters*"

[wellivea]

A good rice cooker (like the Tiger or Zojirushi ones) makes this so much easier, the pot is designed for this and has the ratios just right with the lines on the pot (they get closer and closer together rather than doubling). And they do a better job of cooking the rice if you're not so good at being consistent with the stove. Not to mention the keep warm function which on the nicer ones works for a few days.

[DenesiaBarbecho]

No Measuring Cup Rice: My husband's from Ecuador and eats rice every day. He showed me a fail safe method of cooking white & Spanish rice. Place rice in cooking vessel: skillet or sauce pan, add water till it reaches the top of the rice.. place your pointer finger touching the top of the uncooked rice. Pour in more water until the water reaches the bend in your first knuckle.. thats all the water you need. Start on high until it boils, cover with lid, reduce heat to simmer and cook 20 minutes.

[jvin]

Learned from an old Asian cookbook years ago:
dump rice into a sauce pan that has a tight cover. Don't measure, just pour it in. Make sure you have room in the pan for the rice to expand during cooking. Fill with water until the rice is submerged under water by the thickness of your fingers laid flat on the rice. Cook to boiling with the lid off - stay near it so you don't miss the boil. Give it a quick swoop stir and put the lid on. Turn the heat off! Wait 20 minutes before taking the lid off. If you peek in there before 20 minutes you lose the magic steam and your rice will be undercooked. If you want wetter or drier rice then adjust the amount of water over top of the rice slightly. .

[ruggiec.ruggleby]

For years I thought I was a failed cook because I couldn't get past the basics of making rice. This was a complicated demo but it explains it from the inside out. I plan on starting over with a pressure or rice cooker for uniform results & build my cooking skills from there. There's hope for me yet!

[Avacarho]

I love your videos, Dan. They're always so informative and helpful.

[therongjr]

I consider myself a good cook, and yet a properly cooked batch of rice has always eluded me. Thank you for this!

[MrWalksindarkness]

this is why i'm subscribed, real tryouts and measurements, not just repeating other people!!!!

[potterma]

OK, you guys need to bring back this series! This is amazing.

[lionsareus]

This all seems so obvious when you think about it. Fantastic vid, thanks.

[htie]

May I validate this claim, I own an instant pot pressure cooker and found baffling that 2:1 ratio mushed my brown rice! When I tune it down to 1:1 it worked well

[akemim.]

I absolutely love this series! And they make it so much better with Dan ❤😘

[chukmug]

Thank you for the explanation. This is the best.

[anthonyw]

Can't wait to practice this. This is definitely watch later list for future reference thanks 😊 👏👏👏

[travissimpson]

I usually follow the recipe on the bag or one I learned from a long ago t.v. chef... Now I have a reliable third option. Thanks ATK and Dan

[wendyp]

Thanks so much for these helpful tips ⭐️

[Cholosmom]

Thank you so much. I always use whole grain rice & have had the hardest time figuring out the ratios & correct time. Love ATK!

[gabrielvillanueva]

This is so cool and I love it! Thanks!!!

[suemarie]

Wow, explained so well and things that I never would have realized. I would have doubled the water if doubling the recipe. Thanks for sharing your video

[Marialla.]

This is one of the most useful tips I have ever heard!