How much water is needed for a 1/2 cup of rice?

A good rule of thumb for all “raw” rice: 1 c. rice to 2 c. water. Always double the
water. For your 1/2 c. rice, boil 1 c. water, add a little salt & a few drops of oil.
When boiling add the rice (washed and rinsed until the water runs clear), stir,
bring to a boil, lower heat to lowest setting, cover (do not open) and cook for 25–
30 min.

How much rice do you cook for 10 people?

A lot. With 10 people to serve, I’d probably cook three or four different varieties of
rice, around a cup to a cup and half of each, and serve other dishes alongside the
rice.

I’m thinking just plain rice with some sesame, plain black rice, and glutinous rice
with dates, millet, mungbean, red bean, preserved fruit and various other typical
dessert additions in Chinese cuisine. Kind of like a huge millet cake.

If it’s a dinner party or gathering of sorts, I’d probably ask everyone what kind of
carb they want (noodles, rice noodle, or rice - or even porridge) because I can find
really good recipes for each.

Either way, expanding to porridge might mean that I’ll make pumpkin and rice
porridge, or shiitake mushroom and chicken porridge, or a sweet millet porridge.

The amount of rice also depends on whether you’ll be serving a lot of side dishes.
On nights where my mom doesn’t have time to cook a more varied meal, a large
portion of egg fried rice with some vegetables, ham and other meat chopped into
it is the order. She’ll obviously use more rice in her fried rice dish than if she had
other side dishes.

It also depends on appetite. For my family, we’re all hungry as hell after
swimming, especially me and my dad. My mom always cooks extra protein and
extra rice because otherwise we’d end up leaving the table slightly hungry.

Just really depends. I always find that it’s okay to cook a little more rice than
necessary since leftover rice can be combined (no matter the type) and fried the
next morning to make fried rice, but not enough rice will make your guests
unhappy.

Congee can also be amped up a little if it is leftover, and there are a million ways
to eat the glutinous rice dish I mentioned - sweetening with a little honey, adding
some fresh fruit, toasting it (yea, sounds crazy but it tastes pretty good!), making
porridge out of it (I’ve tried this too - it’s quick and good)…

Either way, rice is one thing I’m not too scared to have leftovers of because it can
be saved for the next day and reheated in various ways - and still tastes good! You
can’t do the same thing with pasta or noodles unfortunately - so for those dishes,
you have to be a lot more precise in how much you measure out.

But for rice? Just remember that any leftover rice is an opportunity to experiment!