I have a small-pot rice routine that is very reliable for two servings. When I double it in a larger pot, the bottom gets softer while the top is still a little firm.
I assume simply doubling water and time is the wrong way to scale because evaporation and pot shape do not scale with the rice.
I am going to try keeping the same rice-to-water ratio but using a wider heavy pot, bringing it to a boil, then using very low heat and a longer rest. I am curious whether people change the water ratio at all for larger batches.
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I’ve had better results keeping the ratio steady and adjusting the lid/heat/resting more than the water. The extra volume changes how the st...
I’ve had better results keeping the ratio steady and adjusting the lid/heat/resting more than the water. The extra volume changes how the steam moves.
If the bottom gets soft first, the heat is probably too high rather than the water being wildly wrong.
That’s my hunch too. More water often just turns into mush at the bottom while the top is still catching up.
I’d rather trust the rest time than start pouring in extra water like I’m trying to win a soup contest.
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I keep the ratio pretty close and treat the bigger batch as a heat distribution problem. Lower flame, thicker bottom pot, longer rest. If an...
I keep the ratio pretty close and treat the bigger batch as a heat distribution problem. Lower flame, thicker bottom pot, longer rest.
If anything, I get fussier about not lifting the lid early.
That matches my experience. Once the pot gets larger, it feels less like “multiply the recipe” and more like “give steam a fair chance to move.”
I still don’t know if a tiny ratio tweak helps with some rice types, though.
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I don’t change the ratio much when I scale up, but I do change the pot and the heat discipline. A wider pot helps the rice cook more evenly...
I don’t change the ratio much when I scale up, but I do change the pot and the heat discipline. A wider pot helps the rice cook more evenly instead of stacking the problem at the bottom.
If the pot is too deep, the top stays stubborn no matter how politely the bottom cooks.
This is one of those times where pot shape matters almost as much as the water amount. Bigger batch in the same footprint just changes the thickness of the rice layer.
I’d try the wider pot before messing with the ratio.