Advertisement
Absorption Method
Appears in
Published 1991
In this method the rice simmers slowly in a measured amount of water or stock in a covered pan and the rice should be cooked when the liquid has been absorbed and there are small holes between the grains.
Use the same measuring jug for the rice and water or stock. For long grain rice use double the amount of water or stock, 1¼-1½ times the amount of liquid for basmati and 2¼ times the amount of liquid for brown rice. Add any seasoning before cooking although basmati or Thai rices taste delicious unseasoned.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title