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You mentioned cooking jasmine rice using a 1:1 ratio of water to rice, but rice generally can’t be cooked using a linear ratio like this. As you increase the amount of rice being cooked, and change the size/shape of the cooking vessel, more of the water will be lost as steam. It’s easiest to use a rice cooker, which will allow you more flexibility with regards to how much water/rice you used, but if you don’t have a rice cooker (or anything that can work as a rice cooker) then I’d recommend the method where you cook the rice in a covered dish in the oven.
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