Rice and the absorption method

I have been cooking rice wrong for a long time… Badly wrong.

I believe that I have basically misunderstood the mechanics of what’s going on. (I am not saying I am 100% correct now…)

What I have learnt recently is that rice needs to absorb water. The amount is important, and length of time cooking is important. Too much and over cooked and it will be probably described as stodgy.

So my learning point, you don’t really need to boil the sh@t out of your rice. I always assumed I was boiling off the water, but you are not, I now think of it as coaxing the rice to absorb the right amount of water. Then cooking that resulting juicy rice grain the right amount

So in order to not over-engineer the solution. Here is a method I am currently following:

• Measure out desired amount of rice in a measuring jug, note the visual volume of rice.
• Wash starch from the rice (so it stops looking so milky)
• Add rice to pot
• Add 1.5 times the volume of water
• Boil until it starts to steam, turn down to simmer (small bubbles) time 10 mins
• After 10 mins, turn off Wait another 10 mins (thats 20 in total) then fluff and serve.

Please let me know if this doesn’t work for you and I will refine.