Does the Rice Finger Trick Really Work?

What is the rice finger trick?

Rinse the rice until the water runs clear. Pour out about how much rice you need. Japanese food specialist Yoko Isassi recommends rinsing the rice: “Packaged rice from a store contains oxidized bran powder. Pour generous amounts of cold water over the rice, using your fingers to gently stir the water through the rice. Repeat this several times until the water becomes clear.” For an easy way to estimate how much you’ll need without measuring, use about one handful of rice grains for every person you’ll serve.

Pour the rice into the cooking pot. If you’ll be cooking the rice on the stove, pour it into a pot with a tight-fitting lid. If you’ll be preparing it in a rice cooker, pour the rice into the cooking pot. Shake the pot a little so the rice is level.

Place the tip of your index finger on the surface of the rice. Rest your finger gently against the rice—don’t push it down into the grains. This is how you’ll measure the water you need to cook the rice. Some people suggest using your middle finger or pinky finger instead. Try experimenting and seeing which way gives you perfect rice!

Pour in enough water to reach the first line on your index finger. Look at the crease on the inside of your index finger. With your finger sitting on top of the rice, pour in just enough water so it reaches this line on your finger. Some people like to shake the pot again slightly once the water reaches the top of the rice—this can help you get a more even level. If you do this, place your finger back on top of the rice when you’re finished.

Cook the rice. Add a pinch of salt and, if you’d like, a pat of butter or a few drops of oil. Then, cover the pot. If you’re cooking the rice in a pot, set your stove to medium-high heat until the water boils. Then, drop the temperature down to low and let the rice simmer for about 15–20 minutes. Some people prefer to boil the rice uncovered, then cover it once they’re ready to simmer. If you’re cooking the rice in a rice cooker: Put the lid on the pot and set the rice cooker to the “Cook” setting.

Let the rice rest for about 5 minutes, then fluff it and serve. Once the rice has finished cooking, remove it from the heat and let it sit for 5–10 minutes. During this time, it will absorb any remaining moisture and finish the cooking process. Once the rice has rested, gently fluff it with a spatula or fork to break up any clumps.

Does the rice finger trick really work?

People report mixed results from this trick. Some people say that the rice finger trick gives you a perfect 1:1 ratio of water to rice, plus just enough extra water for evaporation. And the trick has been passed down through generations, so there has to be something to it. That said, others find that the rice finger trick gives them inconsistent results. This may be due to variations like different pot sizes, finger lengths, or rice varieties.

Variations on the Rice Finger Trick

Pour the rice to your first knuckle and the water to your second. Place your fingertip on the bottom of the pot while it’s still empty. Pour in rice until it’s level with the first crease on your index finger. Then, add water until it touches the second finger. Some people claim that this helps preserve the ratio of rice to water, giving more consistent results than the other finger method.

Use your index finger and thumb to measure. Pour in as much rice as you want. Then, push your index finger into the rice until it touches the bottom of the pan. Rest your thumb against the surface of the rice so it touches your index finger. Lift your index finger and thumb together, maintaining their position, then place the tip of your index finger on the top of the rice. Pour in water until it meets the point where your thumb is touching your index finger. This may help give you a more consistent rice-to-water ratio.

Place your palm flat on the rice. Add just enough water to come up to the top of the rice, then shake the pot to level everything out. Lay your hand perfectly flat against the surface of the rice, then pour in more water until it touches your third set of knuckles.