","type":"video","meta":{"author":"America's Test Kitchen","author_url":"https://www.youtube.com/channel/UCxAS_aK7sS2x_bqnlJHDSHw","cache_age":86400,"description":"Buy Cook's Science today: http://amzn.to/212U0nC\nThe Science of Good Cooking: http://amzn.to/1O8oGw7\n\nDespite what many cookbooks suggest, rice-to-water ratios cant simply be scaled up proportionally.\n\nCook's Illustrated member's recipe for Rice and Pasta Pilaf: http://cooks.io/1cY8Okp\n\nGet tips from the pros about how to cook grains (like rice) perfectly. Watch now: https://action.news/watch?v=68PPJuFgnUw\n\nHow much do you know about Asian noodle types? Watch now:\nhttps://action.news/watch?v=qYiLrPQmcnA\n\nWe have a rice pilaf recipe that works without fail when made using 1 1/2 cups of rice, but many readers have written us to ask why they end up with an inch of mushy rice on the bottom of the pot when they try to double it. The reason is that, despite what many cookbooks suggest, rice-to-water ratios cant simply be scaled up proportionally. After running a series of tests, we confirmed that rice absorbs water in a 1:1 ratio, no matter the volume. So in our original rice pilaf recipe, which calls for 1 1/2 cups of rice and 2 1/4 cups of water, the rice absorbed 1 1/2 cups of water. The remaining 3/4 cup of water evaporated. But heres the catch: The amount of water that evaporates doesnt double when the amount of rice is doubled. In fact, we found that when cooking a double batch of rice using the same conditionsthe same large pot and lid and on the same stove burner over low heatas wed used for a single batch, the same quantity of water evaporated: 3/4 cup. Hence, simply doubling the recipeincreasing the amount of rice to 3 cups and the water to 4 1/2 cupsleads to mushy rice because there is an excess of water in the pot. The bottom line: To double our rice pilaf recipe, use 3 cups of rice and only 3 3/4 cups of water.\n\nABOUT US: Located in Bostons Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.\n\nEach week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.\nhttp://www.americastestkitchen.com\n\nMore than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.\nhttp://www.cooksillustrated.com\nhttp://www.cookscountry.com\n\nIf you like us, follow us:\nhttp://cooksillustrated.com\nhttp://facebook.com/cooksillustrated\nhttp://twitter.com/testkitchen\nhttp://instagram.com/cooksillustrated\nhttp://pinterest.com/testkitchen","provider_name":"YouTube","thumbnail_height":720,"thumbnail_url":"https://i.ytimg.com/vi/DJFU7ezipbg/maxresdefault.jpg","thumbnail_width":1280,"title":"Science: The Secrets of Cooking Rice The Cause of Recipe Failure is Not What You Might 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