SINGAPORE - Cooking rice on the stove might sound like a challenge for most people who have only cooked the staple with the aid of a rice cooker.
But it is a useful skill to learn, if you are a student studying overseas without a rice cooker, or on a camping trip with only a mess tin (just putting it out there).
I use the absorption method to cook rice on the stove. This involves boiling the rice on high heat until most of the water is absorbed, then turning the heat to low, covering the pot, and leaving it to cook for about 15 minutes.
How much water to add? The "appropriate amount of water", a term which I use in the video, can vary, which is why I'm leaving it up to you.
It depends how hard, sticky or mushy you like your rice. How fresh the rice is may also determine how much water it needs as well as the type of rice, from short-grain rice to brown rice to basmati, among other factors.
In this episode, I cook white jasmine rice, a staple in many Singaporean and South-east Asian households.
You probably have your own method when it comes to measuring water, whether it calls for a measuring cup or using your finger or hand as a gauge.
A general rule of thumb, for white jasmine rice, is to use 1 cup of rice to about 1¼ cups of water, or a little less. Some prefer a 1:1 ratio.
What works best for me is using my index finger to measure the amount of water from the surface of the rice. I place my finger into the pot vertically. When the tip of my finger touches the surface of the rice, the water level should reach about ¾ the way up, just under the first crease/joint in my finger. Of course, all our fingers have different lengths, so try it and see what works best for you.