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Cooking rice (the absorption method)
Beginner Vegetables, grains and beans
Cooking rice is simmering rice in a measured amount of water so it absorbs all of it and cooks fluffy.
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How do you do it?
- Use about 1 1/2 cups water per cup of white long-grain rice, or follow the package.
- Bring rice, water, and a pinch of salt to a boil, stir once, then cover.
- Turn the heat to low and cook about 15-18 minutes without lifting the lid.
- Take it off the heat, let it sit covered 10 minutes, then fluff with a fork.
Why does it work?
The starch in each grain absorbs water and swells as it heats. The resting time lets moisture spread evenly so the grains finish cooking and firm up instead of being wet on the bottom.
What are the common mistakes?
- Lifting the lid — steam escapes and the rice cooks unevenly.
- Stirring while it cooks — releases starch and makes it gummy.
Still stuck? Watch someone do it on YouTube.
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