Just made a lot of sushi rice. Using same recipe I always use, but it's slightly undercooked. I guess you need to increase % water with increased rice?
did you use calrose or some other sticky or short grain sushi rice? Water should be 1-1 or maybe a tad more. Regular long grain rice is drier and takes almost 2-1.
Did you wash and rinse the rice in a bowl several times till the water ran clear? did you bring to a boil then cover and lower heat it to cook over moderate heat for maybe 10 minutes, then simmer it for 10 minutes, then remove from heat and let it rest for another 15 minutes?
And sushi rice is supposed to be a little firm, not hard, but firm, and definitely not soft or mushy
did you use calrose or some other sticky or short grain sushi rice? Water should be 1-1 or maybe a tad more. Regular long grain rice is drier and takes almost 2-1.
Did you wash and rinse the rice in a bowl several times till the water ran clear? did you bring to a boil then cover and lower heat it to cook over moderate heat for maybe 10 minutes, then simmer it for 10 minutes, then remove from heat and let it rest for another 15 minutes?
And sushi rice is supposed to be a little firm, not hard, but firm, and definitely not soft or mushy
Not sure that has much to do with the question. Panhandler80 is right up there with the best I've seen in this stuff and fine fish.
More to the Q ... I don't think it is linear but it probably is close. It seems it take a bit more water for the 1st cup than for the second. I'd try about 90-95% extra water for the second and subsequent cups of rice. Not knowing the quantity you're talking it is hard to really gauge. You could also try letting it simmer just a bit longer and no peeking.
I was taught to use the knuckle method. Put your hand on the rice and fill till the water covers your middle knuckles. Don't exactly know how that would measure out over various amounts of rice. Interesting question!
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Did you wash and rinse the rice in a bowl several times till the water ran clear? did you bring to a boil then cover and lower heat it to cook over moderate heat for maybe 10 minutes, then simmer it for 10 minutes, then remove from heat and let it rest for another 15 minutes?
And sushi rice is supposed to be a little firm, not hard, but firm, and definitely not soft or mushy
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2012 Cape Horn 31T with twin Yamaha F300sNot sure that has much to do with the question. Panhandler80 is right up there with the best I've seen in this stuff and fine fish.
More to the Q ... I don't think it is linear but it probably is close. It seems it take a bit more water for the 1st cup than for the second. I'd try about 90-95% extra water for the second and subsequent cups of rice. Not knowing the quantity you're talking it is hard to really gauge. You could also try letting it simmer just a bit longer and no peeking.
I was taught to use the knuckle method. Put your hand on the rice and fill till the water covers your middle knuckles. Don't exactly know how that would measure out over various amounts of rice. Interesting question!
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2012 Cape Horn 31T with twin Yamaha F300shttp://forums.floridasportsman.com/showthread.php?116819-Rice-Water-ratio-linear