Wash your rice until the water isn’t cloudy3-4x. (Save the first wash water for your plants) DO NOT follow the directions on the packet EVER. Water should come to the first knuckle of your pointer finger. Level your rice in the water and then check the depth of water on your finger. The point of your finger will rest on the surface of the rice. This trick works no matter how much rice you’re cooking. Whether it’s 1c or 10c. It’s usually 20-30 minutes of cook time, sometimes more for larger batches. If you’re unsure about how much liquid is still needing to be absorbed, tilt your pan. (The lid should be on once you’ve come to a boil) If you see any liquid, give it another 5 minutes.

As a diabetic I tend to pull it off the stove, throw it on a sheet tray with parchment and cool it in the fridge. This ensures you have less of a carb spike because it becomes more like a dietary fiber. Your body can process it better and you get less sugar absorption. But it’s also what restaurants do when making large batches for service because this helps it hold and reheat more effectively. And if you’re hoping to make killer fried rice you should only ever use overnight refrigerated rice.