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Rice is truly an essential base of Asian cuisine. We eat it for breakfast, lunch and dinner. It is usually cooked to perfection, with the grains being just right sticky. To obtain this result, it is not necessary to have a rice cooker; just use the so-called “phalanx” technique. It consists of determining the precise proportion of water necessary for a certain quantity of rice when cooking in a pan. The liquid will be completely absorbed and it will not be necessary to pass the rice through a colander. It will simply be ready to be enjoyed.
Here are the steps to follow :
1. Rinse the rice 2 to 5 times until the water runs clearer.
2. In a thick-bottomed saucepan, pour 1 volume of rice for 1.25 volumes of liquid.
3. Bring to a boil over medium heat and covered.
4. Once boiling, open the lid and stir quickly. Replace the lid and lower the heat.
5. Cook like this covered for 10 to 15 minutes.
6. Turn off the heat and let sit for 10 minutes, still covered.
All you have to do is fluff your rice a little and serve it. It is recommended not to salt the cooking water, but you can add spices such as coriander seeds or chili flakes to flavor it.