Lulu Grimes

Absorption Method

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Probably the most familiar method of cooking rice, the absorption method is an efficient and nutritious way to cook rice, as nutrients are not discarded with the cooking water. Generally, long-grain rices suit this method.
METHOD
  1. Put the rice in a saucepan, stick your finger into the top of the rice, then add enough cold water to come up to the first finger joint.
  2. Cover the pan with a tight-fitting lid and bring to the boil. Reduce the heat to a simmer so the rice at the bottom of the pan doesn’t burn, and cook until little steam holes appear in the rice. The rice is cooked by the hot water and by the remaining steam once the water has been absorbed.
  3. Remove the lid to allow the steam to escape. Fluff up the grains with a fork and serve.