Techniquebeginnerdraft
Cooking rice by absorption
Also searched as: how to cook rice, rice water ratio, absorption method
In short: Rice cooks in exactly as much water as it can absorb, then finishes under the lid.
Picture it
Like a garden watered with exactly as much as the soil can drink.
What happens
The starch in the grain absorbs water and gelatinises. Once the water is taken up, the moisture spreads evenly through the grain during resting. Rinsing washes off loose starch dust that would otherwise glue the grains together.
Why it matters
No draining, no lost nutrients, and the rice comes out fluffy rather than mushy.
How it’s done
Sequence · Step 1 of 4
Rinse the rice until the water runs almost clear.
All steps as a list
- Rinse the rice until the water runs almost clear.
- Bring to the boil with water at a ratio of about 1 : 1.5, basmati more like 1 : 1.25 (as a guide).
- Cover and cook on the lowest heat for 12–15 minutes.
- Take off the heat and rest, covered, for 10 minutes, then fluff up.
Rules of thumb
- For fluffy rice: do not lift the lid while it cooks, the steam is part of the cooking.
Related entries
Rice turns mushy
Rice and grainsSources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Getreide: Reis