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Home  ›  How Much Water Do You Put In A Rice Cooker

How Much Water Do You Put In A Rice Cooker

Written By Saturday, February 19, 2022 Add Comment Edit

half-dozen Ways To Make Rice Porridge Or Congee

Home > How To Make Rice Porridge

Larn how to brand rice porridge in vi different ways. Include tips for Cantonese congee and using leftover rice.

Someone one time asked me how to make rice porridge. I thought what exercise yous hateful how? Just boil rice with water. Cooking rice porridge comes hands to me because I grew upwards with it as a staple in my diet. Information technology therefore came as a surprise when people enquire me how to make congee.

When I sat down to write about information technology, I realize information technology is more than that. So, let me accept a step back and deconstruct the procedure and present a few means to make Chinese porridge.

I mentioned inwhat congee is that at that place are many regional differences. Here, I am covering home cooked rustic Chinese rice porridge, not fine restaurant fare.

If you are looking for instructions on Hong Kong styled congee, bound hither for somequick cooking notes on it.

Earlier we dash off to the different ways of cooking rice porridge, let's look at a few basic tips. These apply whether you are making Cantonese/Hong Kong congee or Hokkien sweet irish potato rice porridge or Teochew fish porridge.

3 Basic Tips

Tip 1. Launder the rice

It seems superfluous to say this but the first stride is to wash the rice. I discover in many cooking shows the chefs do not wash the rice. They prepare it similar they would pasta. Just rice is not pasta. The Chinese e'er wash the rice, regardless the packaging. The Japanese is fifty-fifty more fastidious about washing rice.

Use a large pot or plastic bowl. Add h2o to rice, stir the rice and water vigorously. Rub the rice grains using the palms of your easily. The water should be murky by now. Drain. Repeat the washing until h2o is clear.

Granny says, "Practise not throw the murky water away. Store them in a pail to h2o your plants."

Let the rice grains stand in the clear water for about fifteen minutes (if you accept the time).

Well-washed rice is important as yous want to wash abroad any excess rice flour or grits which may impact the texture of the congee.

Tip ii. How much water?

It all depends on the consistency you want to achieve. Granny likes her rice porridge thick while I like mine of medium consistency. At that place are basically 3 consistencies and it corresponds to the rice-water ratio.

  • Thick : one cup rice to viii cups water
  • Medium : i loving cup rice to x cups water
  • Thin or Watery : 1 cup rice to 13 cups water

This ratio is for cooking porridge over the stove top where more evaporation takes place. Reduce slightly for slow cooker and rice cooker. Generally, the water level in the cooker should not exceed the 70% mark. I can't tell you by how much. It all depends on the size of your pots. Experiment! Begin with less h2o because it is easier to add h2o if needed.

Cooking porridge isn't baking, so zippo needs to be exact. If annihilation, information technology is the corporeality of rice 1 should take note.

I came across someone who tried to cook congee for the showtime time with4 cups of rice. That'southward too much rice. She also skimped on the water because her pot is probably likewise small to accommodate32 cups of water!Predictably, her patience ran out before the congee is done.

If yous are cooking rice porridge for the first fourth dimension, try with 1/2 cup of rice. I know it looks very lilliputian merely it volition expand. And it won't have also long.

Tip 3. Should I use a soup stock?

Rice porridge can be eaten in ii ways. First, as a carbohydrate staple to go with a few side dishes. These are commonly well flavoured dishes. I wouldn't use a stock to flavor the rice porridge equally its blandness acts like a residuum to the other more strongly flavoured dishes.

Plain rice porridge with potato and pork stew and stir-fried cabbage. Photo by Phoebe Lim

Second, congee every bit a one-dish meal similar thecentury egg and pork congee, For such, information technology is improve to cook the congee with soup stock.

Congee Cooking Techniques

i. Over the stove top using uncooked rice

Choose a deep thick base of operations pot, something that will conduct oestrus evenly. Granny likes using a deep claypot. You can attempt that if you are cooking a small portion. If y'all do not have a Chinese claypot, you can try using a dutch oven although I think almost dutch ovens are also shallow.

Add the water and uncooked washed rice grains. Bring the water and rice to a boil earlier lowering the heat to a cheery simmer. Stir occasionally to forbid the rice from sticking together or to the bottom of the pot.

Stirring is important considering rice grains, being much heavier than water, will inadvertently settle to the bottom, stick to the pot and burn. The disadvantage of this cooking method is that you must proceed an centre on the congee.

Someone suggested adding ii metal spoons to the pot to preclude burning. The theory is that the spoons will be agitated by the bubbles and do the "stirring" for usa. I might just try it the next time I make congee.

Some visitors accept commented that they were taught not to stir considering the rice will stick and burn. I'thou non quite sure why this is so. If the congee burn down when you stir it, so don't stir.

To achieve the Cantonese congee creamy consistency, the rice must be at a roaring eddy for at least 45 minutes. A whole craven is sometimes added to flavour the congee. When the congee is washed, the chicken is taken out, the meat is pulled off the basic and added back to the congee.

I personally retrieve information technology is easier to use the chicken to make a stock and and so use the stock to cook the congee. And while the congee is cooking, I pick the meat off the bones for use later. But then, that'south my personal preference (^_ ^) and considering I don't take a huge stock pot that tin can accommodate both congee and chicken at the same fourth dimension.

two. Over the stove top using cooked rice

There is a Chinese saying most each grain of rice representing one year of difficult work.

锄禾日当午， 汗滴禾下土。 谁知盘中餐， 粒粒皆辛苦。

We Chinese gets very guilty when throwing leftover rice away. I remember my paternal grandmother cooking porridge for breakfast because we had rice leftover from dinner the night before. Not but is this frugal, it takes less time to melt.Of course this also means 50% less stirring work. Although the congee may not gustatory modality as fresh as freshly fabricated congee but with some condiments, information technology won't be likewise obvious especially if you utilise soup stock to enhance the flavour of the congee.

If you lot notice yourself with some leftover rice, try making rice porridge with it. It is healthier than frying information technology. Hither'southward how:

  1. Place the cooked rice and water in a big pot
  2. Press with a ladle or wooden spoon to interruption upwardly any rice lumps start
  3. Bring h2o and rice to a boil and lower heat to cheery simmer and cook until desired consistency is achieved

3. Using a rice cooker

Some Chinese cooks insist that over the stove top is the only accurate way to melt porridge. We do not have to be so puritan. We tin can use the rice cooker. *wink *wink

A no-nonsense electric rice cooker can be used to melt congee likewise as steam food. Information technology is so easy. Here's how:

  1. Add the ratio of water to rice of your desired consistency
  2. Identify the water and washed rice into the rice cooker together
  3. Close the cover, press the Cook button
  4. Cheque information technology later about 45 minutes to i hour
  5. Once the grains are broken and the congee reaches the consistency you want, plough off the cooker

Granny says, "Check whether your rice cooker is already bubbling at the side of the cover when you cook rice. If it does, information technology means y'all must reduce the amount of congee y'all make because it requires a lot more water. Besides much h2o will cause a boil over and damage your rice cooker."

A way to prevent eddy over is to reduce the amount of water past about 2-3 cups in the start. Add more hot h2o when the congee is almost done. Stir to mix well. A visitor also suggested leaving the encompass ajar when cooking porridge to permit the steam escape and release the pressure. Expert idea!

Although I said that a basic no-nonsense electric rice cooker is good plenty to make rice and congee, I still accept the Zojirushi NS-TSC10 5-1/2-Cup (Uncooked) Micom Rice Cooker and Warmer on my wishlist.

WHY?

Considering fuzzy logic allows the rice cooker to "think" and conform the cooking temperature through the different stages of cooking. Information technology tin can also cook risotto, pilaf, oats, cousous and polenta.

Some even allow cooking time to be programmed. I can put the rice and water in the pot in the dark and programmed it to start cooking in the late afternoon. The rice or congee would be nicely done by the fourth dimension I come home for dinner.

Last only non least, it looks spunky and trendy.

iv. Using a slow cooker

If you take a dull cooker, it can be used to cook rice porridge too. As the proper name suggests, information technology volition take much longer than the rice cooker. To reduce cooking fourth dimension, employ hot water and cooked rice.

The slow cooker is bang-up for cooking porridge with Chinese herbs. Information technology is best to apply a ceramic pot when cooking with Chinese herbs in case they react with the metal pots. It is also fuss-free. Just add together everything in at one become and allow information technology cook on depression. 4 to 5 hours afterward, you volition observe yummy herbal congee steamy hot in your cooker.

My favourite is the Hamilton Beach 33967 Fix 'n Forget 6-Quart Programmable Slow Cooker.

Here'southward a video of a guy making rice porridge in a tedious cooker. He left it to melt overnight for a hot filling breakfast. The guy in the video mentioned sweet rice. This is really gluey rice. Information technology is optional but if y'all have some lying around, you tin can add information technology.

5. Using a thermal cooking pot

Use boiling water and cooked rice when using athermal cooking pot to make Chinese rice porridge.

  1. Use the inner pot to eddy water
  2. Add the cooked rice, press with a ladle or wooden spoon to interruption upward any lumps
  3. Bring dorsum to a eddy and permit it boil for about 5-10 minutes
  4. Remove from rut and place the inner pot into the outer casing
  5. Shut the lid securely. The porridge should exist washed in 40 minutes

The do good of using the thermal cooking pot is that the rice porridge won't burn down. For a more than flavorsome congee, utilise some soup stocks or stock cubes instead of water.

If you have a goodjava thermos or a vacuum nutrient jar, you tin try making modest amount of rice porridge with it. Same principles as the thermal cooking pot. Experiment!

Question: Why tin't we use uncooked rice? Rice porridge requires a considerable corporeality of sustained heat. The thermal cooking tin can't maintain a high enough cooking temperature as it is basically cooking via trapped estrus.

half dozen. Using a pressure cooker

I take been told that a pressure cooker can cook congee in record time. I personally do not take a pressure cooker and am unfamiliar with pressure cooking. If you have experience with it, practice share it with me. I'one thousand interested to know how long information technology takes and when to release the pressure.

Update - September 2015

Nancy from Instantpot shared that "a pressure cooker takes around 15-twenty minutes on low pressure to make a basic congee. If you include heating up, cooling down, and depressurizing naturally, it should take about thirty minutes in total. She  also mentioned that since water doesn't evaporate every bit much, water ratio should be about 65-75% of the amount used on the stove meridian.

Lastly, do not fill the pressure cooker more halfway or it may froth and clog the valve (and we don't want to exercise that).

When is my rice porridge ready?

Rice is generally cooked when each grain become soft thoroughly. Simply when cooking porridge, the grains should exist broken.

The degree of brokenness depends on your preference.

Cantonese congee

 It has the highest degree of brokenness. It takes quite a bit of effort and stirring to reach 100% brokenness. I sometimes cheat with a stick blender just if you lot blend before the grains become soft, yous might become some hard grits in your porridge.

Another mode is to cook the congee twice. Afterward cooking a big pot of congee either over the stove acme or in the rice cooker, scoop a cup of congee into a smaller pot and proceed to melt and stir, adding ingredients such every bit sliced fish or ground pork.

Apparently white rice porridge

This is to be eaten with a few side dishes has medium caste of brokenness. Y'all can still come across the grains but there are splits. This is the easiest consistency to reach.

Thin rice soup

The rice grains are not broken at all. Information technology is more than like cooked rice with hot soup poured over it. For people who have digestive issues, information technology is all-time non to swallow as well much thin rice soup. It is tempting to swallow the rice with the soup without chewing and that adds stress to the stomach.

Here'southward a video on how to melt the Teochew fish porridge. Her porridge looks so good my breadbasket growls when I was watching her cook.

What blazon of rice to use?

After this page was published, I received a few queries about the type or make of rice to utilise when cooking porridge. I must apologize for assuming that my visitors know what rice I'm referring to. I am also humbled past the many types of rice available when I finally looked around to describing the rice I utilise.

Then, hither it is. I use medium to long grain white rice grown in Thailand. Information technology is normally known as fragrant rice or jasmine rice 香米 in Singapore. I don't recollect you tin observe the same brands at your locations so I won't mention the local brands here. The closest I tin can discover online is the Dynasty Rice Jasmine.

Some of you lot have asked about using brownish rice for cooking porridge. This is possible merely the grains will take longer to cook and require more water. Alternatively, soak overnight to shorten the cooking fourth dimension. Again, use medium grain dark-brown rice like the Gourmet House - 100% Organic Long Grain Brown Rice.

Having said that, the texture would be improve if the brown rice is mixed with the white rice. Experiment!

A quick word about Hong Kong style congee

Many people who ate congee in Hong Kong or Hong Kong style restaurants rave about its smoothness and awesome flavour. Most home cooks find it hard to achieve the loftier degree of brokenness, thickness and smoothness. Here are a few suggestions:

ane.Choice of rice

Use short grain or medium grain rice or mix the 2. Short grain rice like Calrose has more starch which helps make the congee smoother. However, too much starch can cause a sparse picture to form on the surface when the congee is cooled. If the motion picture gets mixed back into the porridge, it becomes a gooey lump. Not nice! Don't use basmati rice if y'all want creamy congee.

2.Pre-blend or pre-mill the grains

By breaking downward the rice grains before cooking with an electrical mill or blender, it shortens the cooking time. Yet, if the broken grains are insufficiently cooked, it may present as tiny bits in the thickened soup which reminds me of instant rice porridge in a cup. Although sometimes, this is what people are looking for.

3. Post-blend the congee

You can puree the congee subsequently information technology has been cooked, just like a creamy pumpkin or tomato soup. A stick or wand blender works best here. A standard blender is likewise fine equally long every bit the quantity isn't too much. Again, if the grains aren't cooked thoroughly, there might be tiny bits. Merely don't tell a Cantonese melt yous did this. Yous might become an earful from them.

4.Cooking a base batch

Many restaurants cook upwards a huge pot of plain rice porridge as a congee base 粥底 (zhou di). When customers order a certain congee like the century egg and minced pork congee, they accept some of the congee base of operations and cook it in a carve up pot together with the added ingredients. This technique is known as 生滚粥 (sheng gun zhou). I have no idea how to translate this into English. (^ _^;). The 2d cooking breaks the grains down even more and upped the smoothness factor.

five. Marinating the rice

Sawthis suggestion at this Chinese website. I haven't tried information technology before so experiment away! Marinate ane cup of washed short grained rice with ane tablespoon of cooking oil and half a century egg. Mixed them up well and go out to stand overnight. Cook with 10 cups of soup stock the side by side morn for about twenty-30 minutes.

6.Cook at a roaring boil for 45 minutes

In general, I ask people to bring the water and rice to a eddy get-go, and so lower to a cheery simmer to continue cooking till washed. Here, a friend suggested bringing the Water to a eddy earlier calculation the rice grains and and then go along to cook at a roaring boil for at to the lowest degree 45 minutes. At a roaring eddy, you really tin can't leave the kitchen. :P

Wow, this is a long page. I hope you had fun reading it as much as I had fun writing it. If you are ready to try making some rice porridge, head over here for some recipes.

Happy Souping, Phoebe

Source: https://www.homemade-chinese-soups.com/cooking-porridge.html

Posted by: purcellbrinelition.blogspot.com

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