How to cook rice....the finger method

'ello Gov'na.

I haven't been feeling all that great lately. Today I took a sick day and I feel SOOOOO much better. I hope this feeling goes away soon.

Cooking Rice is an art form. Growing up in a Filipino household, I was never taught how to measure my rice with measuring cups.

No, no, that was for amatures and my mom deemed me a professional the second the rice touched my finger tips. Ever since then, I was cooking rice for the family every night for dinner.

Now that I'm a wife, there are no exceptions....

The Finger Method:

Here is my fool proof method I use to measure the rice to water ratio perfectly. I make no promises, but I've been making it this way since the day I came out of the womb.

1. Pour the desired amount of rice into the pot or rice cooker.

Close...but no.

Much better. (It's hard to take pictures AND cook. Give a girl a break!)

2. Fill pot with enough water to completely cover the rice. Then, Rake the rice with your digits so that the rice surface is even.

3. Using your middle finger as a ruler, measure from the bottom of the pot to the top of the rice. Keep track of the height by marking it with your thumb.

**Here the level of the rice hits right under my thumbnail.
4. Re-Rake rice and this time, measure from the top of the rice to the top of the water.
Thumb tab where the top of the water hits...

**The Rule is: that the bottom of the pot to top of rice should be EQUAL height as the top of the rice to the top of the water.  In the picture, it's a smidge more (which is ok when you are cooking brown or long grain rice)

5. Set to Medium low for no more than 15 minutes. Keep an eye on it so it wont burn, buuuut do NOT lift the lid  during cooking time. We don't want any moisture escaping.
Like popcorn in the microwave or children at not leave this unattended.

I hope this works for you!! If you have a rice cooker, it'll be easier to cook, and the measuring technique will work even better!!

So what did I do with my leftover Salsa?

When my rice was complete, I added the juice of half a lime, salt, and cilantro to make Chipotle Rice...
and made my very own Chipotle turkey bowl. Legit.
Thursday Favorites:

New running shirts...


Getting your winter toes all glamourfied!
I understand that my new shirt and new pedicure somewhat contradict each other...but pampering your footsies is crucial when you're a new runner!


  1. Love these tips! My mother is Italian and she makes her sauce with a similar mantra...there is no recipe and it can only be taught in person (hence why I do not know how to make it yet!). it all depends on the size of the pot, etc, etc. :) have a great weekend!

  2. Hope your sick day made you feel better. Sometimes that is the best medicine. :-)

  3. I make "Chipotle" rice any chance I can- love it! I have to admit, though, I just mastered cooking rice recently (I don't have a rice cooker). I think it was the pot I used- the lid was kind of warped and din't form a tight seal. That and I always have the urge to stir things too much! Feel better!

  4. Never have I made rice properly using the old filipino trick of measuring with your fingers...this is the reason I own 3 different sized rice cookers: 5 c, 8 c, and 12 c. There, I overcame my fear of rice cooking. Hihihihi.

  5. haha ok yes you're married! confirmed :D your cooking and baking is all amazing Jo~

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  12. I'm familiar with finger method, but the last time I do that my rice turns like a porridge. I will try this method again as per your instruction to my rico rice and I hope that at least it will improve.

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