Discover the Technique That Cooks Rice Twice as Fast and Saves Money!

In France, rice consumption is relatively low, estimated at between 4.5 and 6 kg per person per year. However, for more than half of the global population, rice is a staple food. Associated with prosperity and fertility, especially in Asian culture, there are over 120,000 different varieties of rice, but only a few hundred are cultivated on a large scale. Rice is a universal side dish for meats, fish, and seafood, and is a key ingredient in buddha bowls and mixed salads (though not in Niçoise salad where it is notably absent). It also stars in a wide array of culinary specialties from around the world – from sushi and Cantonese rice to risotto, paella, and biryani. Rice is also processed into flour, noodles, and even sake, the famous fermented Japanese “rice wine.”

While rice’s versatility is universally praised, the best way to cook it still divides chefs who can’t quite agree on what makes a “perfectly cooked” rice: some prefer it loose and slightly crunchy, others like it soft and a bit sticky. It’s all a matter of taste and preference. Then, there’s the debate over the best method: some throw it into a pot of boiling water and deal with the hassle of draining it, others swear by their rice cookers (conveniently fitting on their countertops), and then there are those who have embraced the third way (and they’ve really got it figured out…).

Among this last group is Lucie, aka @healthyfood_creation on Instagram. She champions the absorption method, achieving “perfectly cooked rice, not soggy and especially with a superb texture just like in a rice cooker”, and all without breaking the bank. Here’s her secret.

Pour 1 volume of rinsed rice and 2 volumes of water into your pot. Bring to a boil, turn off the heat, and then let it sit covered for 5 minutes. This method is twice as fast as traditional water boiling (which takes about 11 minutes for basmati rice) and is notably “passive,” allowing for significant electricity savings. And if you’re wondering, this trick also works with brown rice, just increase the water amount and cooking time. Take note!

Whether you prefer your rice firm, melty, or slightly sticky, rice remains a simple yet universal ingredient, able to find its way into kitchens worldwide. And with smart cooking tips like Lucie’s, it proves not only tasty but also practical and economical. It shows that with a little know-how, these little white grains continue to inspire us.