I love perfect rice. There is nothing that brings me quite as much satisfaction as being able to create a pot of what I call, “perfect” rice. It’s just rice cooked by the absorption method; but when it works it’s perfect. And for something that cooks without intervention and is ready to go after 20 minutes, nothing beats it!

Even better cooked in stock (makes it tastier), this is the basic recipe. Make sure you use a heavy-based saucepan, and you’re laughing!

Perfect Rice (by the Absorption Method)

1 cup long grain white rice

1 ½ cups water (or stock)

Place rice in a large bowl and rinse in cold water first, to rinse out the starch. Drain well. Place rice in a heavy based saucepan with 1.5 cups water or stock. Bring to boil, then lower heat to a simmer. Cook covered for 10 minutes, then remove from heat. Leave to steam for a further 5 minutes, then fluff with a fork. Rice is now ready to eat. Top with your favourite stir-fry or curry and enjoy!

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