[Sca-cooks] Rice and servings

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Jan 5 12:07:12 PST 2009

On Jan 5, 2009, at 2:51 PM, Gretchen Beck wrote:

> The problem is that we're looking at "serving" without defining what a
> serving is -- how much cooked rice do you get from x amount of  
> uncooked
> rice is a better question (I don't remember whether the ratio is 2:1  
> or
> 3:1). If know what size serving you want, then you can use that to  
> figure
> out how much rice to cook (rather than letting the seller tell you  
> how big
> your servings should be)...
> toodles, margaret

With certain exceptions, such as basmati or sushi rice, the most basic  
rule is 1R (volume measure) + 2W = 3(R+W). One volume measure of rice  
plus two of water equals three measures of cooked rice, since the  
water doesn;t so much evaporate as get absorbed. As I recall,  
parboiled rice (which was invented in India, I believe, Uncle Ben  
notwithstanding) requires a little more water, and short grain rice, a  
little less.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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