Jeni Wright, Eric Treuille, Le Cordon Bleu

Absorption Method

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This method, best for basmati and Thai rice, cooks rice in a measured amount of water that becomes completely absorbed when the rice is cooked. Use 2½ parts water to 1 part rice and cook over a low heat, keeping the pan tightly covered so the rice cooks in its own steam.
  1. Put water, rice and salt in a pan; bring to the boil. Stir, lower the heat and cover.

  2. Simmer for 15 minutes, then let stand 15 minutes. Fluff up grains with a fork.

© 1996 All rights reserved. Published by Le Cordon Bleu.