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How much water to use in Goya white long rice?

shortylickens

shortylickens

No Lifer
The recipe on the back of the bag says 2 cups of rice and 4 cups of water.
That gave me white soup, with a little rice on the bottom. I changed the ratio closer to 1:1 and it came out crunchy.

Before I waste any more, what do you guys do?
 
How long did you cook it? I don't recall if I've ever used Goya but 2:1 is a pretty common ratio, as is upwards of a half hour simmering once it boils.

When you had white soup, was the rice the right hydration level itself, like if you had drained the water off or was it overly mushy already?

I'm not suggesting to drain the water off as a practice though, as white rice shouldn't have water discarded because fortified vitamins will be lost this way.

You don't have to waste it if it was crunchy still, just add more water and cook a bit longer.
 
^ ?? That's definitely not right. There is no (dry) rice that doesn't need a higher volume of water than rice.
 
I did not drain the water.
I know you're not supposed to do that.

I will try a one to one ratio again with a big old pot of water and boil it a long time.
 
Usually white rice is indeed a 2 part water to 1 part rice ratio. Bring the water to a boil while rinsing the rice in a strainer. Put the rice in the boiling water and get it back to a boil. Then turn down to a simmer and cover. Set your timer to 18 minutes. Don't uncover the rice to check it during this time.

After 18 minutes, turn it off, fluff it with a fork, cover it for 5 minutes then serve.
 
^ Depends on which rice we're talking about. If it is truly white, US food therefore enriched rice, it should not be rinsed or else you wash the added vitamins down the drain, unless of course you are taking a sufficient supplement on the side to replace them.

It's one of the reasons I seldom make white rice except in soup, not wanting it gummy from lack of rinsing, to keep the vitamins, so I mostly do whole grain brown instead. There's no harm rinsing brown, no added vitamins needed, and it just about turns out perfect every time... but you still have to use the right water ratio.
 
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we do about 1.25 water to 1 rice, and buy the big sacks of med grain white rice from costco.

our climate is very dry, so our dry ingredients have a lower Moisture content than if you live in a humid place. we are around 5200 feet elevation, so water boils at a lower temp. its takes about an hr to make rice in a pot, we use the instapot, and that brings the pressure up a few psi to below sea level, and it cooks in 15 min.
 
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