Rice can easily be divided into 3 types, based on length.
ratio is typical water:rice
Long grain white rice has a neutral flavour, light and fluffy texture.
Best in stir fry, casserole, pilafs, stuffings
2:1
Brown rice has a nutty flavour and is more chewy than white.
Fluffs up like white, but doesn’t clump as much, making it good for casseroles, stuffing, and salads
2.25:1
Basmati is aromatic, and also absorbs the flavours well. This makes it good for stuffing, salad, rice pudding.
1.75:1
Jasmine has a more floral flavour, soft texture.
1.5 : 1
Medium grain are more sticky, making them ideal for creamy risotto and paella dishes.
2:1
Short grain
Glutinous/sushi are softer, with high starch content so it makes great sticky rice.
1.5:1
Things like coconut rice, replace water with 2:1 full fat coconut milk:water
Pro tip – rinse rice before making coconut rice because it tends to get mushy.
I like to rinse my rice anyways
Finger method is approx 2:1.
Rinse and drain 2-3 times, just cover the rice with water, then place middle finger to touch the rice, add water until it reaches your first knuckle
You want to heat the pot just until it starts to simmer, recude the heatt to low, and cook for at least 17 minutes (that’s typically when all the liquid is absorbed), might take 25 minutes to cook fully, especially with larger batches.
Remove from heat, and let it sit for 2 minutes to fully absorb all the liquid.
After that, remove the lid, fluff the rice with a fork, let it sit another 2 minutes so any excess moisture dries off.