The ratio of water to rice when cooking on a stove can vary depending on the type of rice being used and personal preferences. However, a common ratio for cooking long-grain white rice on a stovetop is 1.5 to 2 cups of water per 1 cup of rice.
Here's a general guideline for cooking long-grain white rice on the stovetop:
Ingredients:
- 1 cup long-grain white rice
- 1.5 to 2 cups water (use 1.5 cups for firmer rice, and 2 cups for softer rice)
- A pinch of salt (optional)
Instructions:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- In a saucepan or pot, combine the rinsed rice, water, and a pinch of salt (if desired).
- Place the pot on the stove over medium-high heat and bring the water to a boil.
- Once the water is boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 15-20 minutes or until all the water is absorbed. Avoid removing the lid while the rice is cooking, as this will let steam escape and may result in unevenly cooked rice.
- After the cooking time, turn off the heat and let the rice sit, covered, for an additional 5-10 minutes. This allows the rice to steam and become fully cooked.
- Fluff the rice with a fork before serving.
It's important to note that different types of rice (e.g., short-grain, medium-grain, brown rice, etc.) may require different water-to-rice ratios and cooking times. Always refer to the specific cooking instructions for the type of rice you are using to achieve the best results.