I'm cooking rice, please help!?

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2 cups water to 1 cup rice. haha so many different answers. I have a rice cooker, but typically it's 2 cups water to 1 cup rice.

Good luck.

Always follow the ratio, 1:1 to cook rice, whatever is the number of cups of rice you put, add equal amount of water plus 1/4. for example, to cook 2 cups of rice, the water you add is 2 1/4.
Source(s):
rice is the staple food in my country.

Call Mc Donalds,KFC,Pizzahut ...

Follow what all say don break anyones heart please 1-CUP RICE
2-CUPS WATER
1/2 TEA. SALT.
My dad is a cook (well at my house) and he does all of these gormay reciepies so I think I know how to cook RICE lol(:-p

Add rice to pot, spread evenly. Touch the top of rice with your index finger. Add enough water so the water line hits your cuticle. bring to a boil. reduce to a simmer and cover. First figure out what kind of rice it is. It really depends on the type of rice you're cooking. Some rices need more water in order to cook all the way through. Others are 1:1 ratio, 1 cup of rice to 1 cup of water. It really depends on which rice you're cooking (Jasmine, Calrose, Minute--yuck, rice for risotto, wild, etc). Me? I use a rice cooker and with Calrose rice (short-grain and very starchy) I use 1 cup of water +/- to 1 cup of rice.

Fried Rice

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 to 6 servings

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.


1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Chinese way of cooking rice - First know how many cups or portion you need to use. wash rice @ least 2-3 times by rubbing with both hands until water is almost clear. salt optional. Water should be 1 inch above rice. leave unopen to boil. when starts boiling....turn flame to low, cover with tight cover. steam for 20 minutes.

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