Cook rice until water is absorbed (use time as a check, not the only rule)
Instead of relying only on a fixed time, cook rice until the water is essentially gone and absorbed, checking around ~20 minutes.
The video frames doneness as the point when the rice has absorbed the water: you don’t want a dry pot, but you also don’t want residual water. It suggests setting a timer for about 20 minutes and then checking for absorption.
The short version
- Check around ~20 minutes, but judge by absorption.
- Aim for water absorbed with no standing water; avoid drying the pot out completely.
What you need
- timeroptionalUsed as a reminder to check.
What goes wrong
Cooking strictly by time without checking water absorption
Use time as a reminder to check; finish based on whether water is absorbed.
Stopping while there’s still noticeable standing water
Simmer a few more minutes until it’s absorbed.
Why it works
Absorption timing varies with heat, pot, and rice; visual cues (water level) track the actual cooking progress better than a strict timer.
Put it to use
Learn next
Make a one-pan meal by browning aromatics first, then simmering grains until the liquid is absorbed
Start by browning onion and garlic for flavor, then add the rest of the ingredients and simmer your grains in stock until the liquid is gone.
Cook orzo directly in the pan by submerging it in stock until absorbed
Add orzo and stock to the pan, make sure the pasta is fully submerged, then simmer until the liquid is gone to cook it without a separate pot.
Cook rice by simmering in stock until the liquid is absorbed
Add rice, cover it with stock, and let it boil/simmer down until the liquid is gone to cook the rice in one pan.
Improve consistency by keeping notes and adjusting rice based on your setup
Practice rice repeatedly and keep brief notes on heat and results so you can dial in the exact ratio and method for your stove and pan.