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  2. My Secret To Making Perfect Rice Without a Recipe - AOL

    www.aol.com/secret-making-perfect-rice-without...

    One cup of dry rice will make about four cups of cooked rice, so just scale up or down depending on how much you need to make. ... (about a 1:4 ratio of rice to water). If using, add at least one ...

  3. The Ideal Rice to Water Ratio For Making Perfect Rice ... - AOL

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  4. Pakistani rice dishes - Wikipedia

    en.wikipedia.org/wiki/Pakistani_rice_dishes

    Place the presoaked rice into a pot with some cold tap water at a ratio of about 1 cup rice to 1.5 cups water. Cook the rice, with the pot lid open, at medium heat till the water is mostly evaporated and tiny pockets of air are visibly forming in the rice as the water level evaporates and goes down below the rice. Once the water is almost fully ...

  5. Japanese rice - Wikipedia

    en.wikipedia.org/wiki/Japanese_rice

    Then, before cooking it is usually soaked in water for between half an hour in summer, and two hours in winter. Soaking times also depend on the quality and freshness of the rice. The rice is then boiled using a ratio of about five parts of water to four parts of rice – though with fresher rice, the ratio can go down to 1-to-1.

  6. Imperial Japanese rations - Wikipedia

    en.wikipedia.org/wiki/Imperial_Japanese_rations

    A typical field ration would have 1½ cups of rice, usually mixed with barley to combat nutritional deficiencies such as beriberi. [3] Often, soldiers would forage for fresh fruit to provide vitamins. [4] Typically ¼ cup of canned tuna, or sausages, and/or squid would be cooked from either captured locations or hunting in the nearby area.

  7. 42 Simple Rice Bowl Recipes To Use Up Leftover Ingredients - AOL

    www.aol.com/42-simple-rice-bowl-recipes...

    The Domestic Man. Deliciously fragrant and tasty, this Japanese beef and rice bowl makes the perfect meal. Get the recipe: Japanese Beef and Rice Bowl (Gyudon) Related: 12 Easy chicken Casseroles ...

  8. Congee - Wikipedia

    en.wikipedia.org/wiki/Congee

    Rice porridge breakfast in Kyoto Nanakusa-gayu, seven-herb porridge. Kayu (粥), or often okayu (お粥) is the name for the type of congee eaten in Japan, [25] which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipes that use a water to rice ratio of up to 20:1. [26]

  9. Cup (unit) - Wikipedia

    en.wikipedia.org/wiki/Cup_(unit)

    The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...