Ingredients
Method
Cooking rice: absorption method
Wash rice thoroughly until the water runs clear.
Bring water to the boil in a medium saucepan with a tight fitting lid. Once the water is boiling, add rice and salt and boil gently (partially covered) for 5 minutes or until holes start to appear in the surface of the rice.
Cover completely with the lid (do not remove the lid again until rice is completely cooked) and turn the heat down as low as possible, use a heat diffusing mat if necessary. Cook a further 10 minutes. Remove the pan completely from the heat, without opening the lid, and leave to stand, still covered, a further 10 minutes before finally removing the lid and serving.
You can! Depending on the rice, you will need to adjust the rice to water ratio so check the guidelines on the packet.
This will also depend on the type of rice you are using – if it is a sushi or basmati rice, check the packet guidelines for more information. Soaking rice can reduce your cooking time by up to 20%, so keep an eye on your rice!
You can use any type of rice but often the best rice to use is long-grain, jasmine and basmati rice.
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