Rice needs the right ratio of water to grain to become perfectly moist and delicious. To make it easier, you can use your finger as a measuring tool.
The Kitchn calls this the “first joint method”, and I was delighted to come across it, as it’s something my mother taught me when I was little. They explain:
It’s simple: pour the rice into the pan in which you are going to cook it. Level it and place your index finger so that it touches the surface of the rice. Add enough water so that it reaches your first joint – I usually use the crease of my finger palm.
To be clear, this is the first line of your finger from the top. No matter how much rice you use, the idea is to get the water to reach that line on your finger. They mention that it’s amazing how universal this method is, as everyone’s fingers are different. But I’ve seen almost everyone in my family use this method, and I’ve recommended it to others for cooking rice, and the rice always comes out as it’s supposed to. It’s not soggy, and it’s not overcooked. It is soft and slightly sticky. Depending on the dish you’re making, you won’t always need this consistency. I grew up using this method for Chinese and Thai dishes.
It’s true that it’s probably best to measure everything accurately, but when you’re a lazy cook like me, this method works surprisingly well. You can read the full article by clicking on the link below.
Cooking rice: Do you use the first knuckle method? |
