*
There is so much much more to rice 보다 the commodity brand on the supermarket shelf. Trying out the civilization of exotic rice is like trying out wine: over there is much to discover. Photo courtesy the LotusFoods.com.

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October 2007Last to update July 2018

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Rice cooking Times

A guide To food preparation Rice

If you’re read our Rice Glossary, you’ve seen three dozen different species of rice. They don’t all cook at the same time, however. Usage the chart listed below as a guide.

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Rice will increase three to 4 times that uncooked volume (brown rice and also converted rice develop yields on the greater side. When food preparation rice, use a pot with a tight lid: heavy steam that escapes will usage up the heat needed to chef the rice, and potentially cause burned rice together you shot to gain it to the desired tenderness after all the water has actually evaporated.

For starters, there’s a tasty recipe listed below for Basmati Rice Salad v Prosciutto, Arugula & fresh Orange—a beautiful food for all seasons.


Uncooked Rice 1 cup or 240 ml
Liquid
Cooking Time (minutes)*
Cooked Rice
Basmati Rice
1¾ c 420 ml
15
3 c 720 ml
Brown Rice
2-2½ c 480-600 ml
45-50
3-4 c 720-960 ml
Converted/Parboiled Rice
2-2½ c 480-600 ml
20-25
3-4 c720-960 ml
Jasmine Rice
2 c 480 ml
15
3 c 720 ml
Sticky Rice
2 c480 ml
15
3 c720 ml
White Medium-Grain or Short-Grain Rice
1½ c 360 ml
15
3 c720 ml
White Long-Grain Rice

1¾-2 c 420-480 ml


15
3 c720 ml
Other Rice (including minute rice, wild rice and rice mixes)
Follow parcel Directions

*If the rice is no sufficiently tender or the liquid is not totally absorbed, change the lid and cook 2 come 4 minutes longer.

For more information about rice and rice recipes, consisting of the Bangkok Rice & Shrimp Salad featured in ~ the right, visit the key page of ours Rice, beans & seed section.

Recipe: Basmati Rice Salad WithProsciutto, Arugula & fresh Orange

This tasty and colorful cooking recipes was developed as a next dish, but could likewise be offered as a very first course.

Ingredients

2 cups cooked, cool basmati or other white rice 3 cups trimmed arugula leaves 1 jar (7 ounces) roasted red peppers, drained and chopped 1 cup fresh orange sections, reduced in 1/2-inch chunks
*
Basmati Rice v Orange & Prosciutto. Photo courtesy ParmaHam.com.

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2 ounces thinly sliced Prosciutto di Parma, reduced in strips (about 1/2 cup) 1/2 cup sliced environment-friendly onions (scallions) 1/3 cup Lemon Vinaigrette (recipe follows)

Preparation

make the lemon vinaigrette: Whisk with each other 3 tablespoons olive oil v 2 tablespoons fresh lemon juice. Include 1 tespoon salt, 1/4 teaspoon fresh-ground black color pepper and also 1/2 tespoon sugar. Combine in a huge bowl, the rice, arugula, red peppers, orange chunks, prosciutto and also green onions. Toss through the lemon vinaigrette and also serve on a bed that romaine lettuce leaves, if desired. If made ahead of time... Incorporate all ingredients except the arugula; cover and refrigerate approximately 1 day; toss in the arugula just before serving.