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C.J.V. - never had much luck makin it wid less than 1 cup of rice to 2 cups liquid how-some-ever, me

In my case, 1poorlady is the master chef. She just has a knack for it. If I cook rice solo (i.e. not part of a larger recipe like jambalaya) I have two different methods (one taught to me by 1poorlady) of measuring the water. The first is 2:1 cups, as you say. The other (1poorlady's method) is to put the rice (any amount) in the pan (or rice cooker), level it, and then put your middle finger down the side of the vessel just touching the top of the rice. Fill with water until the level reaches the first joint on that finger. Apply heat (or plug in rice cooker). If not using the cooker I just have to check occasionally until I observe all the water is gone, and it's done. This seems to work regardless of whose finger/joint one is using (i.e. my finger is longer than 1poorlady's, but both work somehow).

If the rice is part of a larger recipe I just do what the recipe says. That usually works because the creator of it figured out how much extra liquid was needed. Intuitively I would expect that if the recipe is "wet" (due to stock, canned tomatoes with juice, or whatever) that this liquid will make the rice mushy if you use the 2:1 ratio when adding water. Though maybe if you monitor it very closely you can stop the cooking when the rice is done and any extra liquid is just soup/gravy/sauce for the dish??

I have a chicken and rice dish (from a cookbook long ago forgotten, but I have the recipe printed) in which raw rice is added along with stock, tomatoes, raw chicken, etc, and it's all put in a pan in the oven. Rice comes out just right, chicken is cooked, etc.

Another recipe I have the rice is cooked independently, and added to the main (meat, trinity, diced tomatoes, etc) skillet about 5 minutes before serving. You really just stir it in to incorporate, let it simmer a few minutes (~5), and turn it off. So it doesn't have time to get mushy, but it does become "sticky". If you know what I mean.

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