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14,583 Views • Jul 25, 2024 • Click to toggle off description
The other caveat about the 1-knuckle rule is you have to be using a straight-sided pot. If you have rounded sides or slanted sides, it may no longer apply. The 1-knuckle rule also works better with long grain rice like jasmine, but would make Japanese short grain rice too wet.
If you don’t know what the 1-knuckle rule is then you gotta listen to the podcast, full episode on the @hongthaimee youtube channel!
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RYD date created : 2024-08-10T11:37:04.286477Z
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33 Comments
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Learned from my mother who learned from our cook in Indonesia and I have been doing it now for the last 65 years of my life (I am 84 now) and it has always worked for me. Just saying.
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If you pre soak your rice ( non easy cook rice) for at least 60 minutes the proportion of rice to water is the same. Eg 100g of rice, soaked to 100ml of water. When the rice starts to come to the boil put the lid on and reduce to the lowest setting for about 5 minutes, turn the heat off but never remove the lid! The residual heat will steam the rice to perfection. Using this method will allow you to introduce flavours as you’re not rinsing after cooking. You can sauté mushrooms with garlic, add the soaked rice measured with the same amount of water with salt and a knob of butter creates garlic mushroom rice. Perfection. Tried and tested for the last 40 years.
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One knuckle rule is what we used in Japan for a long time before the rice cooker became available. And it works. 1.25 cups of water for a cup of Japanese rice which are grown in Japan is perfect.
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White rice absorbs almost exactly 1:1 water while cooking but you'll lose some to evaporation. So, 1.25 or a little more is about right for small amounts and more is needed as you start cooking larger amounts.
That's why the knuckle rule works. You'll cook the same amount of rice almost every time. After a little trial and error you'll learn what spot on that knuckle gives you the rice you like and you'll just know.
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For me one knuckle is way too much water, I use the one fingernail rule now which does well. Very weird because I dont have big hands, for a man at least they are a bit small. Maybe its to do with the amount of rice I cook, generally 3 cups or so.
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it's a good place to start, at least. different rice varieties can have different water requirements so you have to adjust.. but a knuckle usually won't be too far off..
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For basmati, I add 1.5 times the water, after taking into account the residual water from the washing.
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I had to learn the not too much not to little part firsthand (I cook small amounts of rice in order to limit waste, so I learned pretty fast it wasnt a standard rule)
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Know your rice, find the proper amount of water, every rice is different, some use equal volume of rice and water, some need more water than rice. The drier the rice, the more water you need. Freshly harvested rice will need less water than rice that has been harvested 6 months ago.
I have one glass in the rice bucket, I know the amount of water to use for one glass of rice, double that for 2 glasses of rice, etc. The rice is always perfect and I cook anything from 1 to 3 glasses (maybe 2 to 6 cups?)
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Instapot ratio is about 1 to 1. Add a little extra water for harder rice like brown rice. The instapot works great to cook rice.
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My Thai wife showed me the one knockle rule, works perfectly 😊
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My mom taught me to do it to the first finger joint ...
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For short grain or long grain?
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omg for years now cook rice without an rice cooker. I let it by now finish in own steam. Mixing it with some rice vinegar to flyff. I am not Jammie Oliver.
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The size of your rice cooker or pan matters too. The knuckle rule doesn't work with 2 cups for me because my rice cooker is too big.
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Brown rice?
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I don't know for me I'm more of a noodle guy then rice. Now don't get me wrong I eat it but it has to be with certain dishes like maybe twice a month
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Well for too wet rice, you can go all the way and make congee!
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If rice is to wet just make it into congee 😂
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@ccbowers
3 months ago
It really depends on rice type. I cook Japanese medium/short grain rice the most, which requires less water, but I also cook Jasmine rice which requires slightly more water for the same amount of rice, and Basmati rice requires significantly more. They are all different enough for the amount of water to matter, especially if you want your rice cooked well.
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