Rice remains a source of anxiety for many British cooks, often turning out claggy or waterlogged. Yet it is the world's second most popular staple crop, revered in many cultures. Sri Owen, author of The Rice Book, notes that Asians cultivate rice not out of necessity but for its superior flavour and texture.
Soaking basmati rice before cooking improves results. Tests show that even half an hour of soaking produces more evenly cooked, separable grains compared to unsoaked rice. Washing, however, is unnecessary for UK rice, which is already thoroughly cleaned.
The absorption method, common in Asia, involves adding only enough water for the rice to absorb. Vivek Singh of the Cinnamon Club says this retains more flavour and nutrients. Using 450g rice with a pint of cold water, bring to a boil, then simmer until the water is absorbed.
