Why is she inserting her finger on the rice?
You've never cooked rice before.
To be fair, I'm guessing many of us haven't done that.
Oh my god this looks so much easier than trying to measure it.
To the uninformed, it's not just a matter of measuring rice and measuring water, you need to wash the rice, and there will be moisture remaining on the rice after washing no matter how you do it.
Your rice cooker will often have lines to help you judge the ratio, but if you're thinking of cooking in a regular pot it's much more difficult.
>all these anons who don't wash the rice before cooking it
>all these anons who don't know how to measure properly
I've never cooked rice before but this is quite disturbing. What if her hands have ebola on it? Everyone eating that rice would get infected.
I've never seen other Asians do it.
I admit, I didn't know how to do it until I was in high school. Was watching Ranma 1/2 when Genma and Soun broke out the camp rice setup and made myself learn it over a campfire. I've never owned a rice cooker, it's all manual.
You do realize that you're basically boiling the rice (for lack of a better word), and that most bacteria will die due to the heat?
If you're that paranoid, you could also wash your hands before washing and preparing the rice.
That finger might've used when she was secretly pleasuring herself.
this fucking weaboo right here
>that most bacteria will die due to the heat?
Except Ebola. Ebola came from most deserted areas of Africa and it's resistance to all kinds of environment is what alerted the international health community.
My point is that there's no reason for her to dip her fingers on the rice because the cooking utensil has it's own measuring level printed on the inside. Well maybe she's too dumb for that.
Except Ebola can only be transmitted via bodily fluids, so unless you're infected and start sneezing in the shit, you're not going to get it, which is why you don't fucking let sick people cook.
Also, they're in Japan, not Niggerland, so it's really unlikely that they'll get infected unless one of their siblings went to Niggerland where Ebola is being spread, came back, somehow got past screening, and started infecting them too.
>using the measuring level on the side of the rice cooker ever
You're going to touch the rice anyway. That shit has to get clean one way or another, unless you think stirring it with a spoon counts as cleaning.
>A-actually my point was that...
Japs can't measure anything without marks.
I'd like to refer you to the OP image.
Besides, using marks are for baka gaijin who like badly cooked rice. Them gradiants have a deviance of 100ml or something.
Are you a SEA faggot?
And if you don't have a fucking cup because you're out in the boonies long-term and have a weight allowance that prohibits adding a fucking cup, and the only thing resembling a fucking cup in your possession is the canteen cup you're cooking the the rice in? That stick up your dumb ass have measuring marks on it to judge the fathoms of bullshit you swim in?
Use two cups of different size. Fill the bigger cup from the smaller cup, then do it again so that the bigger cup is full and the smaller cup contains a rest. If you do this a few times you can easily create amounts like a fraction of a cup, without having to guess.
1 part rice, 2 parts water.
It's a standard recipe.
Take a fucking coffee mug, fill it with rice.
Now fill that same mug with water, twice.
Now you have the right ratio for rice.
Next you're gonna tell me you use a rice cooker.
I'm not tricking anyone here. I think people just have their own style of measuring rice. I'm just shocked about it since it's my first time seeing a finger used as a measuring tool. Well I just assumed that the canteen cup had it's own measuring mark so I'm sorry for that.
As far as most people are concerned, the measuring marks might as well be decoration, considering how accurate they are. It's not like they're razor thin enameled graduations certified by an outside body or anything.
That's a handy tip to judge the right amount of water! My only issue might be that you'd have to judge the amount of water by eye as you're pouring it in. Unless you put your finger already in the pot before pouring, that could work.
>As far as most people are concerned, the measuring marks might as well be decoration, considering how accurate they are. It's not like they're razor thin enameled graduations certified by an outside body or anything.
Are you a pessimist? Also you need to learn to trust people too.
>it's fucking stupid to make things easier to do
Look anon, it's all about saving time and doing multiple jobs at once. Why do you think humans invented rice cooker?
I hear this shit at work. It stresses me out.
>There are people on /a/ RIGHT NOW who waste water washing food they are about to boil in water anyway
>bringing a rice cooker to a camp
>bringing tons of useless utensil because he doesnt know how to measure the water level without a measuring cup
Why are gaijins so retarded?
The amount of water should be the same as the amount of rice.
Plain rice is terrible. I don't know how to make it taste good.
I only end up using my rice cooker for pasta mostly.
Don't know what I'm going to end up doing with all this white rice. And even more brown rice. Been thinking of trying that chicken stock thing.
I've read all the posts. Now here's the question: __how do I measure rice and water?__ So much people here are bragging that they've mastered that skill. And still it isn't clear.
1. I wash 1 cup of rice and add 2 cups of water (That's how I do), then put in Panasonic cooker.
2. Pour a water until it shifts rice level at a certain heigh. It's a constant (Yf). Doesn't matter how much rice you've loaded. But that's not 1:2 at all! Someone is making a terrible mistake.
Why had she said "al dente"? So - one phalanx - "Al dente", 1.5 - "Normie", 2 - "Puffy"?
Use a cup (usually a drinking cup). In my family, we never bothered with measuring how much water to put in considering we always washed the rice, drained it, and then poured and measured the water using that finger method (half of the tip of the index finger, rather than the whole tip).
Also, Japanese rice cookers are really damn reliable. Shit never breaks and the rice always comes out soft and nice.
Well duh, cooking rice without putting nothing on it or cooking it plain will result in plain taste.
I suggest cooking chicken thighs in water, and if you have clean chicken wings, you should also add them (as long as they don't have hairs - you can burn those on a stove).
Cook for about 15-20 minutes, and then filter the broth from litter.
Take some rice and wash it so won't be starchy and sticky, and for every cup of rice add 2 cups of the broth.
You let it boil until all the water is absorbed by the rice and then you should make a 'hole' in the rice with a spoon or whatever.
Let it cook for about 15 minutes with a closed lid and you're done.
Wouldn't the amount of water needed depends on the type of the rice being cooked? Chinese rice sips more water than Japanese rice, Philipine rice has more starch content than most of the rice. You put a teaspoon of water every 5 minutes when cooking a Thai rice because the rice is a mix of different breeds. Cooking different kinds of rice has their own technique.
source: /int/, /trv/
Thank you. But that's not 1:2 at all. It condradicts all the guides. How come, is it a magic?
Also, rice cooker can give you an overboiled rice when you pour too much water in.
How to cook rice without being retarded:
1-put rice in pot, add vinegar, wash and let it settle for an hour with lid on (less depending on how hot your kitchen is, more if kitchen is cold)
2-pour water out, add salt, oil and fresh water. put lid on, bring to boil then lower heat and leave on for 15-20 mins
3-take off heat and let it rest for 30 mins without removing lid.
was that so hard you faggots? how can you call yourself a weeaboo if you don't know how to cook rice?
I don't get why some Japanese still do this when they have all most of the advanced cooking technology available to them. It's like as if they prefer the harder method than the easier one.
Pretty much, I'm Cambodian and in general the rule of thumb is that the amount of water should be an inch or so above the rice; we usually just use a finger to measure since it's convenient. Also make sure to rinse the rice at least three times, because the shit used to preserve it isn't exactly healthy.
If you want something like porridge you add more water; otherwise it is better to be a bit conservative with the amount of water used. If you're really picky about how you want your rice cook it on the stove, otherwise a conventional rice cooker should do the job fine.
>almost two whole fucking hours just for rice
sorry, I assumed even you faggots would know to use 1.5:1 water:rice . And those times work for pretty much every short grained rice I've had.
what's the problem exactly? It's not like you stand there waiting for 2 hours. As long as you leave the lid on it retains heat very well, so you can easily cook it before you need it.
enjoy your starchy, mushy rice.
>what's the problem exactly?
Why waste an extra hour doing all that stupid shit when I could just put the water and rice in my rice cooker and click start?
it helps wash the rice better, so it's just sticky rather than being starchy. you don't add much. give it a try
Your position have been exposed.
White, long grain - 1 3/4 cups of water per 1 cup of rice (420 mL water per 240 mL rice)
White, medium grain - 1 1/2 cups of water per 1 cup of rice (360 mL water per 240 mL rice)
White, short grain - 1 1/4 cups of water per 1 cup of rice (300 mL water per 240 mL rice)
Brown, long grain - 2 1/4 cups of water per 1 cup of rice (520 mL water per 240 mL rice)
Sold as "parboiled" (not half-cooked at home) - 2 cups of water per 1 cup of rice
Here's how I do it, taught by my Japanese grandmother:
Measure the rice you want to cook
Rinse it a few times getting as much starchy water out as possible
Use the measuring lines in the rice cooker
Depending on use of rice add powdered rice vinegar and fan rice to cool it down
Now it's ready for sushi or inarizushi!
>you should be washing and resting the rice before anyway.
Literally why? It's being fucking boiled in water. It's not going to kill me if I don't wash it. And before you say something stupid like "it tastes better" it's fucking rice, not some gourmet high-class seafood.
>He doesn't know how bad starchy rice can be
>Bullshit, my rice always boils over in the shitty jap rice cooker I own, it is quite a nuisance.
Get a "fuzzy-logic" cooker. Keep the vents and seals clean and well-maintained, and don't over-fill it. If you're rich, get one with induction heating.
my mate visited murica. apparently people don't even eat curry that often there? what the fuck.
>I don't have any salt, is all right if I use sea watter instead?
Yes, but only put a little bit in. If you put too much, the extra mineral salts in sea water will give you an upset stomach.
You guys realize that world class Japanese sushi chefs train YEARS to be able to cook good rice?
All these retards ITT thinking cooking rice is easy.
Sure if you want to eat barf-inducing garbage.
Everyone has the right to be paranoid. You missed the point anon. OP is saying that you can get diseases by this kind of style. For example, if Person A has HIV/AIDS, and while washing the rice A's hands got accidentally cut mixing the blood cells with the rice. Then Group A and B eats the rice with HIV/AIDS positive red blood cells. It's really going to be a disaster, man.
Most people outside of /a/ don't do this kind of style anymore. OP isn't that much of a weeaboo so it's a culture shock for him. Everyone uses cups or other measuring tools now.
>all that unnecessary shit
Wash rice with water twice. 1.5:1 water to rice ratio, you can add more water if you want your rice to be more sticky. Put in rice cooker and you're done. Adding flavor to rice is stupid unless the rest of your meal has no flavor, or is mostly rice.
You fags just made me hungry so I quickly fried some rice with beef shoulder.
Sage for blogshit
It's actually Persian rice, but it's not from my country.
I have almost no vegetables, with the exceptions of onions, tomatoes and potatoes.
inb4 a tomato is not a vegetable
>There are people who don't eat rice every fucking day
This is why I never go outside.
You fags need to add garlic and welsh onion to your rice, it's delicious.
For a good rice cooker sure. cooking in a pan is better than using a shit tier rice cooker though.
you could've made stir fry with onion, garlic, tomato and some spices.
mix as in have them in the same dish? sure. One of my favourite dishes to cook in winter is spicy tomato and turkey stew (which has potato in it) and I often serve it with rice.
>not eating garlic rice exclusively
What is this, plebateur hour?
But we're not speaking, but writing.
I personally recommend stir frying it in a small pan, maybe adding some sauce or water that were boiled with some salt and sugar.
Stop being a disgrace, anon.
That being said, frying white rice with canned tuna in tomato sauce with a bit of soy sauce, black pepper, chopped onions and garlic, mixed with egg is really damn good, especially if it's the tuna comes with "spicy" tomato sauce. The trick though is making sure the tuna doesn't break apart while you're cooking it and making sure the egg and sauces get soaked up by the rice.
Does it actually taste better if I wash it enough to get the water clear?
I like to think it gives the rice a better texture, but white rice will always taste like white rice unless you fuck up really damn badly.
>>all these anons who don't wash the rice before cooking it
To be fair, instructions on enriched white rice typically say not to wash it (due to B-vitamin supplementation washing off). This enrichment was added due to historical occurrence of Beriberi and Pellagra in consumers of white rice.
Jesus Iwatobi Swim Yaoi Fuck
I know you're just an ignorant gaijin but use you're brain you dingus
How to rice(raisu):
1) Pour a bunch of fucking rice into a pot with cold, filtered water. Scrub it with your hand, mashing the grains to the bottom. Rinse and repeat until the cold water pours out mostly clear (can take 10+ times)
2) Pour the rice in the pot, then fill it with enough water to come up to your second knuckle. It doesn't matter how much fucking rice you use either; second knuckle.
3) Simmer it, covered, until the liquid is mostly gone.
>tfw you will never have an ashun grandmother to teach you these things. bitch.
America, where we have to genetically modify the rice and scrub it until it's white just so we can enrich it with a bunch of other chemicals that we stripped from it in the first place.
There's nothing wrong with rice with flavor as long as it doesn't overpower. If you're eating shit food anyway you might as well enjoy the rice.
The only people I know who don't eat white rice are old. It doesn't have anything to do with income level. Basing what you eat purely off a supposed "nutritional value" sounds like a great way to torture yourself unnecessarily.
Fun fact; if you wash a bread dough after it started making gluten, you can use the water that took out the gluten to make stretchier, more flexible bread with the next batch of flour
I heard that it feels like the inside of a vagina.
that's because japanese people have to pretend absolutely everything is a big chuuni secret art that takes a life time to master.
The only actually impressive thing they do is learn to cut things ridiculously thinly and evenly and quickly by hand with a knife. And I could do the same thing by just pulling my slicer out of the drawer.
ah shit, someone already posted it
Use a pressure cooker or rice cooker, the rice you want (some kind of parboiled carolina or whatever is fine), and the right amount of water and salt or other spicing, if you like that.
Yep, it's fucking easy if you can measure water and time.
Pressure cookers / rice cookers that act like pressure cookers will distribute the water and heat quite evenly and predictably anyhow, and the heat -unlike the water- isn't even really much of a problem to start with.