The absorption method (my favourite)

This is the method for making ‘steamed rice’. This method has a mindless simplicity. I discovered it when I was in my 30s – pretty late on in life for an Indian. It has never failed me. I fell in love with the kindness of rice after this – a cook’s able helper, leaving you free to fret over other dishes. It almost brings the rice to life as the army of grains marshal and cook themselves, standing to a vertical phalanx of attention when cooked. It’s all about what you don’t do. It’s about stepping away from the pan. It’s my kind of cooking.