How to Cook 150g of Rice Perfectly Every Time

Did you know that 150g of uncooked rice typically yields around 450g of cooked rice, tripling its weight upon hydration? If you are cooking for one or two people, knowing how to cook 150g of rice is a fundamental and useful kitchen skill for preparing a satisfying portion without waste.

Quick Summary

This guide details multiple methods for preparing 150g of rice, including stove-top absorption, rice cooker, and microwave techniques. Learn the correct rice-to-water ratios, cooking times, and key tips for achieving perfectly fluffy grains regardless of your equipment.

Key Points

• Rinse First: Always rinse your uncooked rice thoroughly in a fine-mesh sieve until the water runs clear to prevent clumping and gummy texture.

• Measure Accurately: Use a precise water-to-rice ratio, such as 300ml of water for 150g of white rice, for consistent results.

• Rest is Essential: No matter the method, let the cooked rice rest for 5-10 minutes with the lid on to absorb moisture and firm up the grains.

• Low Heat is Key: For stovetop cooking, reduce the heat to the lowest setting immediately after boiling to prevent boiling over and ensure even cooking.

• Fluff with a Fork: After resting, fluff the rice with a fork to separate the grains and release excess steam before serving.

• Check Your Cooker's Capacity: If using a rice cooker for 150g (one cup), make sure your model is designed for small portions to avoid poor results.

Your Complete Guide to Cooking 150g of Rice

Cooking a small portion of rice can seem deceptively simple, yet many people struggle with mushy or undercooked results. Mastering the art of preparing just 150g of rice is an invaluable skill, whether you are making a meal for one, a side dish for two, or simply testing a new recipe. The key to success lies in understanding the water ratio and method, which can vary slightly depending on the type of rice and the equipment you use. Here, we break down the most reliable techniques for achieving perfect, fluffy rice every time.

The Stovetop Absorption Method (White Rice)

The stovetop absorption method is the classic approach and ideal for cooking small quantities of white rice perfectly.

1. Rinse the rice: Place the 150g of uncooked rice in a fine-mesh sieve and rinse it under cold running water. Swirl the grains with your hand until the water runs clear. This removes excess starch, which helps prevent the rice from clumping and becoming gummy. Drain the rice thoroughly.
2. Combine rice and water: Add the rinsed rice to a small, heavy-bottomed saucepan with a tight-fitting lid. Pour in 300ml of cold water (a 1:2 ratio by volume works well for most white rice varieties). For enhanced flavour, you can add a pinch of salt and a small knob of butter or a teaspoon of oil.
3. Bring to a boil: Place the saucepan over a high heat and bring the water to a rolling boil. As soon as it starts to boil, reduce the heat to the lowest possible setting.
4. Simmer and absorb: Cover the pot with the tight-fitting lid and let it simmer for 15 minutes without disturbing it. Do not lift the lid during this time, as this will release the steam needed to cook the rice properly.
5. Rest and fluff: Turn off the heat but leave the pot on the burner with the lid on for another 10 minutes. This crucial resting period allows the remaining moisture to redistribute, firming up the grains. Finally, remove the lid, fluff the rice with a fork, and serve.

Using a Rice Cooker for Small Batches

While some larger rice cookers are not suitable for very small quantities, many models are designed for 1-2 person portions. For 150g of rice (which is roughly equivalent to a single rice cooker cup), the process is straightforward.

1. Rinse thoroughly: Wash the 150g of rice until the water is clear, as you would for the stovetop method.
2. Measure water precisely: Use the measuring cup that came with your rice cooker. For 150g of white rice (one rice cup), fill the water to the corresponding '1 cup' line inside the inner bowl.
3. Start cooking: Place the inner pot into the rice cooker, close the lid, and press the 'cook' button. The machine will handle the timing and temperature automatically.
4. Allow to rest: Once the cooking cycle is complete and the machine has switched to the 'keep warm' setting, let the rice rest for another 10 minutes with the lid closed. This steam step is essential for perfectly cooked grains.
5. Fluff and serve: Fluff the rice with the provided rice paddle before serving.

The Microwave Method for Speed and Simplicity

The microwave is a fast and easy option for cooking small amounts of rice, though it requires a bit of care to prevent a starchy mess.

1. Rinse the rice: Rinse the 150g of rice as described above.
2. Combine ingredients: Place the rinsed rice in a large, microwave-safe bowl. Add 300ml of water and a pinch of salt. Ensure the bowl is much larger than you think you need, as the water will bubble up while cooking.
3. Microwave in two stages: Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high power for 5 minutes. After this, reduce the power to medium (50-70%) and microwave for another 10-15 minutes, or until the water is absorbed and the rice is tender.
4. Rest and fluff: Let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.

Stovetop vs. Microwave vs. Rice Cooker: A Comparison

Feature	Stovetop Absorption	Microwave Method	Rice Cooker
Cook Time	Approx. 25-30 mins (15 mins active)	Approx. 15-20 mins (active)	Approx. 25-35 mins (passive)
Effort	Requires monitoring to avoid boiling over and ensure simmer	Hands-on during power changes	Set and forget; very low effort
Consistency	Very consistent and reliable with a tight-fitting lid	Can be inconsistent; risk of boiling over	Extremely reliable and consistent results
Best For	Perfecting a classic technique for any rice type	Speed and convenience for single servings	Regular, effortless rice cooking
Equipment	Medium saucepan with tight lid	Large microwave-safe bowl with lid	Rice cooker (check minimum capacity)

Troubleshooting Common Rice Issues

• Rice is sticky/gummy: This is usually a result of not rinsing the rice thoroughly enough or using too much water. Rinsing removes the excess starch. For 150g of white rice, stick to the 300ml water ratio.
• Rice is undercooked: If your rice is still hard after cooking, it may not have rested long enough. The steam from the resting period is crucial. Ensure your lid is tight-fitting to prevent steam from escaping.
• Boiling over: For stovetop cooking, make sure to reduce the heat to the lowest setting immediately after it reaches a boil. In the microwave, use a much larger bowl than you think you need to contain the bubbling liquid.

Conclusion

Cooking 150g of rice to perfection is not a complex task once you understand the basic principles. By rinsing your rice, adhering to the correct water ratio for your chosen method, and allowing the rice to rest and steam after cooking, you can consistently achieve light, fluffy, and delicious results. Whether you prefer the classic stovetop method, the convenience of a rice cooker, or the speed of a microwave, a satisfying portion of perfectly cooked rice is just minutes away. To explore more advanced techniques and flavour variations for rice, you can visit the BBC Good Food website for their expert guide to cooking perfect rice.

This article provides general advice for common white rice varieties. For specific rice types like brown rice or basmati, minor adjustments to water ratios and cooking times may be necessary. Always check the package instructions for the best results.

Frequently Asked Questions

How much water do I need for 150g of white rice?

For 150g of uncooked white rice, you will need approximately 300ml of water, which is a 1:2 ratio by volume. The exact amount can vary slightly, so consider testing with 275ml and adjusting if needed.

Should I rinse 150g of rice before cooking?

Yes, you should always rinse rice before cooking. This removes the excess starch from the surface of the grains, which results in fluffier, separate rice rather than a sticky, clumpy texture.

How long does it take to cook 150g of rice on the stove?

Using the absorption method, it will take about 15 minutes to cook, plus a crucial 10-minute resting period off the heat. So, the total time from start to finish is approximately 25-30 minutes.

Can I cook brown rice instead of white rice using the same method?

While the method is similar, brown rice requires more water and a longer cooking time due to its fibrous bran layer. For 150g of brown rice, use a 1:2.5 water-to-rice ratio and extend the simmer time to about 30-35 minutes.

What is the best way to prevent rice from being sticky?

The two best ways to prevent sticky rice are to rinse it thoroughly to remove excess starch and to use the correct rice-to-water ratio. Fluffing with a fork after resting also helps separate the grains.

How much cooked rice do you get from 150g of uncooked rice?

As a rule of thumb, rice triples in weight when cooked. Therefore, 150g of uncooked rice will yield approximately 450g of cooked rice. The final weight can vary slightly based on the rice type and cooking process.

Can I cook 150g of rice in a large rice cooker?

It is generally not recommended to cook very small quantities, like 150g, in a large rice cooker. The machine is often not designed to handle such small batches, which can lead to uneven cooking and poor results.