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One of the first things we learned as Asian kids was how to cook rice using a rice cooker. We didn’t have precise tools such as measuring cups. All we had were our fingers or our hands 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 stove-top instructions for those without rice cookers.
Lets learn how to make rice as Asian kids!
Perfectly cooked steamed rice using the rice cooker
Perfectly cooked steamed rice made in a pot on the stovetop
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 really doesn’t matter.
As a general rule, one cup of uncooked rice will yield approximately three cups of cooked rice.
Step 2: Rinse the Rice
Rinsing the rice helps remove excess starch and improves the texture of the cooked rice. Place 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 by at least one inch. Swish the rice around and rub them in between your fingers.
Drain the water as much as possible by tilting the pot while holding the rice back. Some rice grains will fall through your fingers but it’s ok. Repeat two or three times until water runs clear. There will be a little bit of water left with the rice after rinsing and draining, but 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. For the Thai Brand 3 Ladies long grain jasmine rice that I’m using and similar Asian rice, the golden ratio for perfectly steamed Asian rice is 1:1.
This means, however you measure out your rice, use the same vessel to measure out your water in equal parts. For example, if you used a small mug to measure out your rice twice, use the same mug to measure out your water twice.
The golden ratio is the scientific method but you aren’t here for that. Here are the two Asian methods:
Finger Method
The common Asian technique is using the finger method to get the correct water level for whatever amount of rice you are using. To do this, first level out the rice grains after it has been rinsed and drained by giving the pot a gentle shake back and forth.
Next, place the tip of your ring finger onto the surface of the rice in the pot. Then add enough water until it reaches the first joint of your pinky. Here is a picture to illustrate:
Knuckle or Hand Method
Another common Asian technique is using the knuckle method, also known as the hand method. Once the rice was been rinsed and drained, level out the rice by giving the pot a gentle shake back and forth as usual.
Place the palm of your hand directly on the surface of the rice and fill the pot with water until it comes up the middle knuckles (the one the back of the palm). 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 using one of two ways:
Cooking Rice with a Rice Cooker: Close the rice cooker lid and select start. Allow the rice cooker to work its magic and automatically switch to the "keep warm" mode once the rice is cooked.
Fluff the rice using the rice paddle or fork. Fluffing is optional in the rice cooker but highly recommended to keep from lasting longer.
Cooking Rice on the Stove Top: Place the pot on the stovetop and cover the pot with the lid off center 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 up using a rice paddle or fork. Fluffing is mandatory when cooking in a vessel other than a rice cooker.
Adjust Water Level as Needed
Lets be real. We can’t totally disregard that people are of different sizes. One person’s finger or knuckle is a different measurement than another. 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 and all the other fingers minus the pinky, will measure out a little bit more water since the length from tip to first joint is a tiny bit longer.
If you follow the knuckle or 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. However, it’s a great start and my kids now use these methods to cook perfectly steamed white rice each and every time.
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