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Absorption method in cooking
rice
First you need a saucepan that DOES NOT have a heavy base. I have an aluminium (aluminum... heaven forbid!) one which I keep specifically for this purpose.
Have boiling water on hand before you start.
ingredients
2 rashers bacon, chopped finely
1/2 tablsp salt
2 cups rice
Boiling water
method
Fry the chopped bacon in the saucepan until cooked, on high heat, ensuring it doesn't stick to the base of the pan.
Add the 2 cups of dry rice and salt.
Then add enough boiling water gently in the middle of the rice until it rises about 1 inch OR 2.5cm above the level of the rice.
Immediately turn the heat down to VERY low and place lid on saucepan.
Leave for about 30 minutes to cook slowly.
The result should be a pan full of rice which separates easily.
This is the only way I cook rice. Any leftover rice is stored in the fridge and can be used within a couple of days for 'fried rice' or reheated in the microwave by adding a tablespoon of water before heating on high for 5 minutes.
