Absorption Method

This is the method that most people are familiar with: A measured amount of rice is cooked in a measured amount of water so that by the time the rice is cooked all the water has been absorbed. We always begin by placing the rice in cold water. Once the water heats to boiling, we cover the pot and lower the heat to prevent burning the bottom of the rice. The rice is cooked by the hot water and later, as the water is absorbed and the water level drops, by the remaining steam. (Note: Remember, if you have washed or soaked your rice before cooking, to drain it thoroughly in a sieve before placing it in the measured amount of water, or you’ll have more water than the rice needs to cook properly.)