In absorption cooking, measured liquid cooks into the rice while a lid retains steam. Rice varieties and products need different liquid amounts and times. Begin with the packet or a recipe written for that rice instead of applying one ratio to every grain.
Step by step
Measure the correct rice and liquid
Check whether the recipe uses dry, rinsed or soaked rice, and prepare it accordingly. Measure the liquid it specifies. Use a saucepan with enough room for expansion and a lid that fits well.
Bring to a boil and cover
Combine ingredients in the order given. Once the liquid boils, reduce to a gentle simmer and cover. Avoid a vigorous boil that sends starchy water over the rim.
Leave the lid in place
Cook for the product’s suggested time without frequent stirring or lifting the lid. Near the end, check briefly if needed. If the grains are hard and the pan is dry, add a small amount of hot water, cover and continue gently.
Rest and fluff
When the rice is tender and the liquid has been absorbed, remove from the heat and leave covered for the recipe’s resting time. Fluff gently with a fork rather than mashing the grains.
Wet rice, sticking and leftovers
If rice is tender but very wet, check the measured liquid and lid fit for the next batch. Do not stir a scorched bottom into the rest. Serve promptly. Cool leftover rice quickly in shallow portions, ideally within 1 hour, and refrigerate; do not leave it in a switched-off cooker or deep pan to cool slowly.
