The 10-5-5 Rule Let the rice come to a boil. 10 minutes medium-high heat, closed. 5 minutes medium-low heat, closed. 5 minutes off heat and keep closed to steam.
You're going to go high heat. Bring the rice to boil for 10 minutes in high heat and then you're going to Cover the lid and lower the heat to low to medium heat for five minutes and let that steam. Then we're going to completely turn off the light and go five more minutes.
A general procedure for cooking long grain rice is the 1-2-3 rule … 1 part uncooked long grain or medium grain rice, plus 2 parts liquid, equals 3 parts cooked rice.
Instant rice is technically a subset of parboiled rice—and while all instant rice is parboiled rice, not all parboiled rice is instant rice, according to Janet Armstrong, the Culinary Insights Senior Manager at Mars Food and Nutrition (parent company of Ben's Original).
What is the shelf life of Minute® products? From the month of manufacture, our Minute® Instant products have a shelf life (BEST BY) of 2 years. Most of our Rice Cups products have a shelf life (BEST BY) of 15 months.
The lab found that there was no appreciable difference in the nutrient profiles of regular versus quick-cooking. Both are considered whole grains, and both are good sources or manganese, magnesium, selenium and fiber.
Place your fingertip on top of the rice and add water until it reaches your first knuckle. Cover the pot with a lid and bring the water to a boil. Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed.
Controlling your portion size is key when enjoying white rice on a weight loss journey. Use smaller bowls or plates to help control your serving size. A typical serving of cooked white rice is about half a cup, containing roughly 100-150 calories. Keeping your portions in check will ensure you don't overindulge.
The 10-5-5 Rule
Let the rice come to a boil. 10 minutes medium-high heat, closed. 5 minutes medium-low heat, closed. 5 minutes off heat and keep closed to steam.
1921 Rice Act
This law established import duties and the ability to limit imports of rice from outside the Japanese Empire, and allowed the government power to control the "purchase, sale, storage, and processing of rice within the financial limit of two thousand million yen".
As the most populous country in the world, China also consumes more rice than any other country, with about 145 million metric tons consumed in 2024/2025. Following China, India is ranked second with 121 million metric tons of rice consumed in the same period.
The rice hack method consists of adding coconut oil while boiling rice. It converts some of the carbohydrates into undigestible starch. It does work to some extent but the effects are not all that strong as some weight loss experts promise. It will provide a minimal help.
Finally, Cho uses the “10-5-5 rule.” That means bringing the rice to medium-high heat for 10 minutes, followed by low heat for 5 minutes, then he turns the heat off to let the rice steam for 5 minutes. And your perfect rice is complete!
Though it will not taste exactly the same, a solid substitute for rice vinegar is simply to mix in a little bit of sugar and water to white vinegar. You can also use the white vinegar straight as a 1:1 substitute.
There is no exact amount of rice that is considered too much, as servings can vary from person to person. The American Heart Association recommends that adults consume six servings of grains per day, which can include rice.
Quinoa contains more nutrients than white and brown rice. It is also much higher in protein, containing 465% and 360% more protein than white and brown rice, respectively. It's also a better source of fiber, providing 595% more fiber than white rice and 296% more fiber than brown rice.
One of the main arguments for why the knuckle method works hinges on the idea that as the rice batch size goes up, the water scales up with it in a ratio of 1:1 by volume, but the evaporation quotient does not—it just gets added on top.
Instant rice has fewer of the calories, carbohydrates, and protein than regular white rice. The quicker cooking method can result in the rice being less firm in texture than regular rice, and the processing results in a loss of flavor.