SHOPPING LIST: Cooking Skills: Rice 1, Chapter 3 (The Absorption Method)

Rice: long-grain, plus a little jasmine for the rice-cooker-style recipe. A measuring jug marked in ml is the most useful bit of kit.

Stovetop absorption rice (1 portion)
[ ] 100 ml long-grain white rice (about 80 g), measured in a jug
[ ] 200 ml cold water
[ ] 1 pinch salt

Oven-baked rice (2 portions)
[ ] 200 ml long-grain white rice (about 165 g), measured in a jug
[ ] 400 ml boiling water from the kettle
[ ] ½ tsp salt
[ ] 1 tsp butter or oil (optional)

Microwave rice (1 portion)
[ ] 100 ml long-grain white rice (about 80 g)
[ ] 225 ml boiling water
[ ] 1 pinch salt

Soaked rice in a covered pan (1 portion)
[ ] 100 ml jasmine or long-grain rice (about 80 g)
[ ] 150 ml cold water
[ ] 1 pinch salt

For the experiments
[ ] 300 ml long-grain rice in total (three lots of 100 ml, for the three ratios)
[ ] 200 ml long-grain rice (for lid on vs ajar)
[ ] 200 ml long-grain rice (for rest vs no rest)