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Sep 14, 2009 01:20 PM

trying to use "broken jasmine rice". Does it require less water than regular rice?

I bought it because I liked it at a vietnamese restaraunt. And then I read that it is the "lower" quality rice. hmmm. I assume it isn't like poorly graded meat or anything :) So does it require less liquid when cooking because it is in smaller pieces? And while I have your kind attention, do long grain rice and short grain rice have different liquid requirements too? can you tell I am new at this cooking thing?!

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  1. Are you using a rice cooker? If you are, here's a good rule of thumb. Add however much rice you want to cook and then add enough water until when you insert your index finger onto the top of the rice, the water level just reaches the first line of your finger. If this is too dry/sticky, adjust accordingly next time until you find your desired texture. It all depends on the person IMO.

    1 Reply
    1. re: taiwanesesmalleats

      No, not a rice cooker. I was trying to make a "claypot" type dish using the broken rice. I figured it would be better than the short grain rice I had on hand. Disaster, from start to finish, but not because of the rice, but because I was distracted by my two toddler animals.

    2. The various types of white and brown rice I have cooked have all had the same 2-to-1 water to rice directions, and all the brown rices call for 40 minutes, covered, at a low simmer. I have no experience with broken grains but would err on the side of cautino and use a little less water, checking at 30 minutes and adding boiling water if it seemed that the rice was dry but not yet soft enough.

      Now that I have discovered brown jasmine rice at Trader Joe's, that's the only rice I buy.

      3 Replies
      1. re: greygarious

        Brown Jasmine rice is such a favorite of mine. i use my rice cooker and just about die when the nutty smell is full force. If I come home when it is cooking I barely make it until it's time to make the rest of the food! the smell to me is intoxicating.

        To the OP, where did you get this broken rice? I hadn't heard of it. is it from a specialty shop? A Local ethnic shop?

        1. re: Allice98

          Hi, I got it at the local vietnamese grocery store here in san diego. It was tucked away on a bottom shelf in a smaller bag.

        2. re: greygarious

          30 minutes is WAY too long for broken rice. It's done in 10. We get ours in the local Hannaford in Portland, Maine, but it's also available at most SE Asian markets.

        3. We call the broken rice "rice bit" because that's what it says on the bag. It's a favorite at our house because it cooks even faster than regular white rice and has a couscous-like texture. It soaks up sauces really really well. BTW I think the low-quality issue is ... that it's broken.

          The important thing to know is you MUST rinse it before you add the cooking water. The water to rice ratio is 1:1, but that's after the rinse, which adds just a little bit of extra water and keeps the grains from sticking together. No rinse = sticky grains that are still hard in the middle. Bleh.

          I generally use the same amount of water for both long and short grain rice, something like 1 3/4 parts water to 1 part rice. And cook it in a saucepan on the stove. Brown rice takes slightly more water, 2:1 or so, and three times as long to cook.

          5 Replies
          1. re: the_MU

            I did rinse the rice, but I still had the "sticky grains that are still ahrd in the middle". Yes, "Bleh" were my sentiments exactly. Did I not rinse enough? I did perhaps 10 rinses until the water was clear. Not enough?

            1. re: toutefrite

              Rinsing the rice three or four times is plenty enough. I use a pot on top of the stove. Generally, one to one ratio of water to rice is about right for white broken rice. It takes no more than 10 to 15 minutes and can sit covered for a few minutes. If you are making a claypot dish, I assume the rice is on the bottom and there is a saucy mixture on top. In that case, I usually put about 1/4 less water to start to compensate for liquid in the saucy mixture, cook the rice halfway, then top it off with the saucy mixture to finish cooking. Cooking a claypot rice dish a little tricky and it is always ok to sprinkle a little more liquid on the rice if it is too dry than try to fix mushy wet rice.

              1. re: PBSF

                great, appreciate the specific help with the sauce mix thing. Sigh. When will I stop needing step by step instructions! I am tired of rubbernecking between the splattered recipe page and the stovetop!

              2. re: toutefrite

                The perfect rice to water ratio is probably something like 1 : 1 1/8 for the rice bit.

                The instructions on my bag exhort you to "rinse the rice once ONLY" so I usually do that. The rest of it says to boil uncovered for one minute, then cover, lower heat, and cook for 10. I leave the lid on with the heat off for another 5. Usually comes out ok.

                1. re: the_MU

                  hmmm did I OVERrinse? I will try that next time. My bag came with no instructions whatsoever!