Plain Boiled Rice

This is another basic method of cooking rice, using a larger quantity of water than the absorption method. When the rice is almost cooked, the starchy water is drained off, and the rice is cooked until it is fluffy. Although with this method much of the nutrients are drained away from the rice, the milky water (bhaat ko maad) is always reserved and used as a thickening agent for soups and curries or as animal feed.