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Allyson's Guide to Absorption Cooked Long Grain Rice

  • 15 minutes
  • 25 minutes
  • 4
Allyson's Guide to Absorption Cooked Long Grain Rice

This is an easy, pretty well failsafe way to cook rice.


  • 2 cups of long grain rice, well washed
  • 1 tsp salt
  • 2¼ cups water
  • ½ cup chopped fresh herbs (optional)


  1. Put the rice, salt and water into a large saucepan and bring to the boil. Stir with a spoon, lower the heat, cover with a tight fitting lid and cook for 20 - 25 minutes.
  2. Remove from the heat and stand a further 5 minutes before fluffing the rice up with a fork. Stir in the chopped fresh herbs if using. If the rice sticks a little to the base, don’t worry. In some that is the highlight of the dish.

Cooks Tips

Pre-washing the rice helps keep the grains separate after cooking. This method can be used to cook short grain rice, but remember it will be very sticky.

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