To soak or not to soak

With the notable exception of a few recipes – mainly using brown rice – I rarely soak rice before cooking. But it is up to you if you have time. Soak in cold water for anything up to 3 hours. If you are cooking by the absorption method, cover with the measured amount of water (2 cups water to 1 cup rice), then cook without adding any more water.

For me, the beauty of rice is its humble, quick simplicity; soaking is a bridge too far. As a busy working mother, I generally eschew anything that is too needy in the kitchen, humans aside. I would rather use nuclear technology (okay, or a pressure cooker) on ingredients than tolerate the need to soak. It does not add enough to the dish to justify it. But if you feel it gives you a subtle edge and you have the time and patience, soak away. And here is why. Brace yourself.