The finger method

The finger method has a natural charm to it as the body and the grain are working together. There’s a total absence of any measuring implements, which is logical beacuse they rarely feature in the kitchens of the East, the crucible of rice cooking. It is basically the same principle as the absorption method, but without the mugs.

• Add as much rinsed rice as you like to any shape of pan.
• Add as much water as reaches to the first joint crease on your index finger when the tip of the finger is just touching the rice.
• Boil merrily until almost dry with a dimpled surface, about 20 minutes.
• Switch off the heat, add a tight lid and wait for 15 minutes.