One of the first things we learn to cook as Asian kids is rice in a rice cooker.
But by then, the cooking manual and the small measuring cup, which is smaller than standard U.S. cup, that came with the rice cooker are long gone. Without these two items, the lines to follow in the rice cooker is rendered useless.
So we resort to using our body parts as a unit of measurement to get the perfect water to rice ratio. Surprisingly, each and every time, we get perfectly steamed rice.
For the grown up Asian kids who have forgotten or for the non-Asian kids who would like to learn, this step-by-step guide on how to cook steamed white rice using the finger method and knuckle method is for you.
But fear not, I’ll also include the more precise method for those who have graduated from these techniques and stovetop instructions for those without rice cookers.
Step 1: Measure the Rice
Measure out your desired amount of rice. You can use the small measuring cup that came with the rice cooker, a US standard size cup, or a small Vietnamese bowl that we eat rice from. It doesn’t matter. The point of this post is to get the right amount of water with whatever amount of rice.
But as a general rule, one cup of uncooked rice will yield close to 3 cups of cooked rice.
I’m using my favorite rice that is always readily available at my local Asian grocery stores, the Thai Brand 3 Ladies long grain jasmine rice.
Step 2: Rinse the Rice
Rinsing the rice helps remove excess starch and improves the texture of the cooked rice.
Start by placing the rice directly into the inner pot of the rice cooker or a regular pot with a lid for stovetop cooking.
Fill the pot with plenty of water to cover. Swoosh the rice around and gently rub the rice grains together.
Drain the water over the sink as much as possible by tilting the pot. You can use your hand to prevent the rice grains from falling through. Some rice grains will fall through and it’s ok. Repeat two or three times until water is clear and no longer cloudy. There will be a little bit of water left with the rice after draining, but unless it’s a large pool of water, it will not make much of a difference at the end.
Step 3: Add Water
Here comes the most crucial part, adding the right amount of water. First add just enough water to cover the rice grains then gently shake the pot back and forth until rice is level. Use the water line as a leveling guide, if needed. After that, use one of the two Asian methods to get the perfect water to rice ratio.
Finger or First Knuckle Method
The common Asian technique is using the finger method to get the correct water level for whatever amount of rice you are using. Once the rice grains have been leveled out with a small amount of water, place the tip of your pinky finger onto the surface of the rice in the pot. Then add more water until it reaches the first joint of your pinky. Here is a picture to illustrate:
Another common Asian technique is using the hand or back knuckle method. Once the rice was been leveled out with a bit of water, place the palm of your hand directly on the surface of the rice and fill the pot with more water until it comes up to the middle knuckles on the back of your hand. Here is a picture to illustrate:
Knuckle or Hand Method to Measure Water for Rice
Step 4: Cook the Rice
Now that we got the correct water measured out using the Asian kid method, cook the rice one of two ways:
Cooking Rice with a Rice Cooker
Close the rice cooker lid, select white rice if applicable then press start. Allow the rice cooker to work its magic and automatically switch to the “keep warm” mode once the rice is cooked.
Once done, fluff the rice using the rice paddle or fork.
Here is Zojirushi Neuro Fuzzy rice cooker that I have been using for 15+ years and still going strong.
Cooking Rice on the Stovetop
Place the pot on the stovetop and cover the pot with the lid off-center (leave a small gap) to prevent the water from boiling over. Simmer the Rice undisturbed for about 20 minutes on medium-low heat. Then turn off heat and re-center the lid so it now covers the pot tightly. Let it sit undisturbed for additional 20 minutes. The trapped steam will continue to cook the rice. When done, fluff the rice using a rice paddle or fork.
Adjust Water Level as Needed
Lets be real. We can’t totally disregard that people are of different sizes. One person’s finger, knuckle, and hand is a different measurement than another’s. Also, depending on our rice cooker, and type of rice used, and our environment, water level may vary slightly so minor adjustments may be needed.
If you follow the finger method using your pinky finger and the result turns out too dry, try using your index finger next time. Your index will measure out a a tad more water.
If you follow the hand method, you may want the water line to be a little more above or below the middle knuckles. If rice turns out to be too mushy, use less water by going below the middle knuckles. If the rice turns out too dry, use more water by going above the middle knuckles.
Cooking rice with the finger or hand method may not be perfect for everyone. However, it’s a great start to cooking rice if you don’t have any measuring tools, and a bit of varying levels of water is indeed forgiving.
Rice to Water Ratio
If you prefer to use a more precise method, the rice-to-water ratio is 1:1.5.
This means for one cup of uncooked rice, use 1.5 cups water. This is what’s on the package instructions for most rice brands, including my favorite brands. Rinse the rice through a colander to remove any lingering water that could throw off the water measurement.
I have tested this as well. After doing the pinky finger method and draining the water to measure. It turns out the amount of water using the pinky method is about one and a half cups water.
One and a half cups water will yield very soft and fluffy rice.
Sometimes I want the rice a bit firmer and will use slightly less water with a rice to water ratio of 1:1.25 instead. This water level falls 3 mm (about 2 stacked quarters) below the first joint of my pinky.
