perfectly every time follow this tried
and tested technique called the absorption
method. This method works for cooking
all types of rice, but bear in mind
that short and medium-grain rice (such
as arborio and Japanese rice) need a
little less water to achieve a more
clingy, creamy texture ideal for risotto
and sushi rice (check rice packets or
specific recipes for recommended amounts).
The basic ratio is 1½ cups
of water for every 1 cup of rice.
Bring the water to the boil in a saucepan.
Stir in the rice and keep stirring
until the water returns to the boil.
Cover the pot with a tight-fitting
lid, reduce the heat to very low,
and simmer gently for 15 minutes.
Don't lift the lid during cooking
or the steam will be released. When
you're ready to serve, remove the
lid and fluff up the rice with a fork.
1 cup of dry rice makes about 3 cups
of cooked rice.