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"Hapa" Rice and other fun facts about rice

"Hapa" Rice (using a rice cooker)

This recipe is designed for a "3 cup" rice cooker and yields approximately 5 COOKED cups.  Below the "Rice Cooker" recipe, I've included instructions for making rice in a pot on the stovetop for those who don't have a rice cooker.

A Few quick notes on Rice Cookers:

  1. Rice cookers are quite easy to find and are sold by their capacity.  The problem is that most brands advertised COOKED capacity which varies somewhat significantly based on the type of rice you use and how much water you add.  What I call a "3 cup" rice cooker (because you only use 3 rice cooker cups of rice at a time) is probably advertised as a 5 or 6 cup rice cooker in the store.  Confusing, I know!
  2. Rice cookers come with their own measuring cups which ARE NOT the same capacity as a US Standard 1 cup.  The measuring cup that came with your rice cooker is usually equivalent to a 2/3 or 3/4 US Standard measuring cup.  For the Rice Cooker Version Only, be sure to use this "Rice Cooker Cup" for measuring your rice or a 2/3 or 3/4 US Standard measuring cup if your Rice Cooker Cup is lost or damaged.
  3. You can use whatever white long grain and brown rice brands you prefer or have on hand.  My favorite mix is a 1:1:1 ratio of Jasmine Rice, Basmati rice, and Brown Basmati.  But 2:1 grocery store long grain to sale bin brown rice works just as well!
  4. DO NOT USE INSTANT RICE!!!! Instant rice has been cooked then dehydrated to speed up the cooking process.  It will probably turn to mush using this cooking method.  You have been warned!

What you'll need:

  • Rice Cooker 
  • Measuring Cup that came with your Rice Cooker, (AKA "Rice Cooker Cup")
  • (optional) mesh colander

Ingredients:

  • 2 cups (measured with your Rice Cooker Cup) long grain white rice
  • 1 cup brown rice (measured with your Rice Cooker Cup)
  • water

Directions (rice cooker):

  1. Place BROWN rice your clean rice cooker pot or a spare bowl and cover with water.  Water level should reach 1/4"- 1/2" above rice. Allow the rice to soak for 1/2 hour to 1 hour
    • NOTE: 1/2 hour should be OK if you're in a hurry but be warned, your brown rice may be a little too al dente
DO NOT ALLOW BROWN RICE TO SOAK MORE THAN 2 HOURS BEFORE COOKING.
YOU WILL END UP WITH MUSHY BROWN RICE!
  1. After the soak is completed, drain BROWN rice. 
    • REMINDER: If using a colander, plan to use a mesh or colander with VERY small holes.
  2. Add white rice to rice cooker pot and rinse all rice until water drained out of the pot runs clear or nearly clear.
  3. "ANCIENT ASIAN" RICE MEASURING TRICK: Fill rice pot with water, place your middle finger into the rice pot until the tip of your finger just touches the rice.  If the water level reaches the first knuckle (the line on the bottom of your finger), you have enough water.
    • ALTERNATIVELY: Your rice cooker has lines inside the pot! Make sure your water level in the pot reaches the 3 cup mark on the side of your rice cooker pot and return it to the rice cooker base.  
  4. Be sure that the outside of your rice cooker pot is dry before placing it back in the cooker! This will extend the life of your rice cooker and ensure your rice is always cooked evenly.
  5. Stir the rice one last time to make sure the white and brown grains are well mixed then activate the "cook" setting of your rice cooker.
  6. In about 20-30 minutes your rice SHOULD be done.  Always wait for your rice cooker to tell you when it's finished cooking BEFORE opening the lid! Most models have an indicator light that moves from "cook" to "warm" when finished cooking or they simply turn off.  Either way, when your rice is finished cooking, completely turn off your cooker - unplug it from the outlet if need be.  Allow rice to sit for an additional 5 - 10 minutes before removing lid and serving.

COOKING ON THE STOVE TOP

What you'll need:

  • 3-quart capacity pot with a tight fitting lid
  • Standard Measuring cup
  • mesh strainer
  • (optional) extra bowl for soaking rice

Ingredients:

  • 2 cups long grain white rice
  • 1 cup brown rice 
  • water

Directions:

  1. Soak brown rice as indicated in "Rice Cooker" recipe (in cold water reaching 1/2" above the rice level). Drain in a mesh colander after soaking and place in your 3 quart pot.
  2. Transfer the 2 cups of white rice to your mesh colander and rinse thoroughly.  Water running out of the colander should be clear or nearly clear.  Once white rice has drained well, place it in the pot with your brown rice.
  3. "ANCIENT ASIAN" RICE MEASURING TRICK: Fill rice pot with water, place your middle finger into the rice pot until the tip of your finger just touches the rice.  If the water level reaches the first knuckle (the line on the bottom of your finger), you have enough water.
    • OR Measure 4 1/2 cups of water and pour over the raw rice.
      •  VERY IMPORTANT NOTE: the amount of water you add is determined by the type of white rice you're using. For example, I usually jasmine rice (which is a Thai long grain rice) and the recommended amount of water is usually 1 1/2 cups water per 1 cup of rice.  So if I am cooking three cups TOTAL of rice, I use 4 1/2 cups of water.
  4. Cover your pot and bring your rice and water to a boil.  Remove lid, stir rice with fork or chopsticks, replace lid and turn heat down to LOW.
  5. Allow rice to cook, covered, on low for about 15-20 minutes or until water is absorbed.
    • Try not to check the rice every minute but don't be afraid to check in on your rice if anything smells like it may be burning or you suspect it may be done. 
  6. Remove from heat and allow rice to stand, covered, an additional 5 minutes.
  7. Fluff with a fork or chopstick, Serve and Enjoy!

 Useful Rice Tips:

  • Many sites and blogs will tell you washing your rice is optional.  If you like rice that doesn't cook evenly, then, yes it is optional.  However, if you want even and well cooked rice, 2-3 rinses (for most imported rice) is crucial.
    • NOTE: All rice should be washed except boxed/packaged, enriched or converted rice. Boxed and packaged rices usually don't need to be washed but should be OK if you like to give it a quick rinse.  If your are using converted or enriched rice DO NOT WASH!
  •  To prevent rice from sticking to the bottom of your pot (and burning) when making rice over the stove, be sure to give it a stir after the water starts boiling.  Also, try not to boil rice on high heat.  Medium-high usually works just as well but prevents rice from burning at the bottom.
  • If you find your rice is too dry, you're not using enough water so try adding a little extra next time.
  • If you find your rice is too wet, you're using too much water.  If it's just a little too wet, you can try to salvage it by storing it uncovered or very loosely covered in the fridge overnight. Alternatively, you can turn your oven on low (around 200 degrees is OK). Place parchment paper or even foil over a baking pan or cookie sheet and gently spread your soggy rice out in a thin layer. Your oven will act like a dehydrator and you may be able to salvage your rice.
  • Ever wonder how your hibachi or other Asian restaurant makes perfect fried rice? They make it ahead and refrigerate it or make it and freeze it before using! It's also a great way to use up leftover meats and vegetables.  Always remember when making fried rice, cook veggies/garlic/onion in pan first, add leftover cooked meat, then, last but not least, the rice! 
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