Use a 2:1 water-to-white-rice ratio as your starting point
For basic white rice, start with 2 parts water to 1 part dry rice, then adjust based on your stove, pan, and rice brand.
Measure your dry rice, then use double that volume of water (e.g., 1 cup rice to 2 cups water). The video notes that different pans, burners, and rice brands may require small tweaks, so treat 2:1 as a baseline.
The short version
- Start at 2:1 water:rice by volume (e.g., 1 cup rice + 2 cups water).
- Expect small adjustments depending on pan, lid fit, and burner strength.
What goes wrong
Assuming one ratio works identically across all stoves/pans/rice brands
Use 2:1 as a baseline and adjust after you observe results.
Why it works
White rice absorbs a fairly consistent amount of water, but evaporation and heat output vary by equipment; starting from a standard ratio makes adjustments predictable.
Put it to use
Learn next
Make a 2-ingredient high-protein flatbread dough with self-raising flour and Greek yogurt
Mix equal weights of self-raising flour and 0% Greek yogurt, knead briefly into a dough, then roll out for quick pan-cooked flatbreads.
How to make a quick blueberry compote by heating fruit with a little sweetener and water until jam-like
Heat blueberries with a splash of maple syrup and a little water, stirring until it thickens to a jam-like compote.
Cook rice by simmering in stock until the liquid is absorbed
Add rice, cover it with stock, and let it boil/simmer down until the liquid is gone to cook the rice in one pan.
Par-cook a rolled pizza base in a pan before adding toppings
Cook the rolled-out pizza base in a pan for about 1 minute per side to set it before topping and finishing in another cooker.