If you’re like me you always thought cooking rice was a no brainer, right? Really, how difficult could it be? The problem was my rice was never consistent … mushy one time, under cooked another time or worst of all, swimming in water. When I purchased my instant pot I thought for sure it would be the answer to all my rice cooking problems. Boy was I wrong! My rice was way too dry or too sticky. I was ready to throw in the rice towel until I found the guru of all rice cooking. Chef Monisha Bharadwaj who is an award winning author, food historian and food writer based in London, UK. gives instructions on how to cook rice to perfection using the “absorption” method. Since I found my rice saviour I will never make rice any other way.
This method produces rice that is light and fluffy every single time!
The “absorption” method consists of one measure of basmati rice to two measures of water.
Rinse rice, to remove any loose starch, until the water runs clear. Choose a pot that has a heavy bottom and tight fitting lid to keep the steam locked in as it cooks. Pour measured water and rinsed rice into pot and bring to a boil.
Give a little stir, turn heat down to low, place lid on and leave it alone. DO NOT LIFT LID, DO NOT PEEK. Let rice cook for 10 minutes. Turn off heat and let stand for another 5 minutes. DO NOT LIFT LID. NO PEEKING!
Tip: According to cardiac surgeon and author of The Plant Paradox, Dr. Steven Gundry’s choice of rice is the basmati rice from India as it has the highest resistant starch of all rice. He recommends making the rice a day ahead and reheating it as this activates the resistant starch of white rice.
Keywords: side dish, rice, grain, basmati rice