03 Jan Rice Servings & Amounts
On one hand, there’s nothing particularly different about cooking rice on a boat, but there’s always the chance that the only type available at the tiny store in a fishing village is different than what you usually cook . . . or it’s labeled in a language you’re not quite proficient in . . . or there’s no instructions on the package . . . or maybe there’s not even a package. Hmm, do you just guess?
Before that happens, why not print out this article (or save it as a PDF on your computer or Kindle) and save it as a reference?
The exact size of a serving will vary depending on appetites and what else is being served. As a general guideline — that you can adjust up and down, knowing appetites and what’s on the menu — the following are good starting points:
Main Dish — 1 cup (cooked) per person
If rice is part of the main dish, as with Spanish Rice, Jambalaya, as a base for Beef Stroganoff or if a rice salad is the main dish, allow 1 cup per person.
Side Dish — 1/2 cup (cooked) per personIf that same rice salad is being served as an accompaniment to another main dish, or if rice is being served as a stand-alone side dish or otherwise as a side dish, generally allow 1/2 cup per person.
However, if you’re trying to “fill up” a big eater before they devour everything in sight, allow 1 cup or even more as a “side dish.”
Literally thousands of individual strains of rice exist, and every one cooks slightly differently. The table below isn’t designed to go into all the fine distinctions between types, but it will get you in the right ballpark if you don’t have any other information on how to cook the rice you find. Times refer to the time after the water comes to a boil (and you turn it down to simmer).
Cook Time (minutes)
|White long grain|
15 – 20
|White medium grain|
10 – 15
45 – 55
30 – 45
If you wish, you can add 1/4 teaspoon salt per serving (using bouillon powder or part of a cube will add more flavor with less salt) and 1 teaspoon butter or olive oil per serving.