Lots-of-Water Technique

Many rices, from arborio to basmati to parboiled American rices, cook very well in plenty of water, like pasta. In the “lots-of-water” technique, a large pot of any kind can be used. Ten or more cups of water (usually salted) are brought to a boil and then the rice sprinkled in. It is important to watch the rice carefully to prevent sticking or overcooking. The rice must be drained immediately and thoroughly in a sieve after cooking, and rinsed with a little tepid water to stop it cooking further. The lots-of-water technique is not recommended for lower-amylose rices, such as Thai jasmine or Japanese rice.