Rice needs the right water-to-grain ratio to come out perfectly fluffy and delicious.
you might use your finger as a measuring tool to make it easy.
They explain:
Its simple: pour the rice into the pan youre going to cook it in.
Level it out and place your index finger so that it is touching the surface of the rice.
To be clear, this is the first line of your finger from the top.
They mention that its puzzling that this can be a universal method, because everyones fingers are different.
Its not soggy, and its not undercooked.
Its fluffy and slightly sticky.
Depending on your dish, you dont always want this consistency.
I grew up using this method for Chinese and Thai dishes.
it’s possible for you to check out the full post at the link below.
Cooking rice: Do you use the first knuckle method?| The Kitchn
