Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...

Cooking rice should be easy. Humans have been eating it for millennia; our ancestors first started cultivating the seeds of wild grass an estimated 12,000 years ago, and today, it’s a staple for ...

But it isn’t always easy to make ... Long-grain rice will have a fluffy texture, short-grain a sticky texture, and ...