The Asian method for cooking rice without error: simple, precise and foolproof

While in the West we usually use cups and spoons to measure rice and water, in Asia there is a much more practical - and surprisingly effective - technique.

Here's how it works:

1. Rinse the rice until the water runs clear: This removes excess starch and prevents the rice from becoming soggy.
2. Place the rice in the pot (preferably with a glass or heavy lid): Spread the rice out evenly.
3. Add water until it covers the rice and continue filling to the level of the first phalanx of the index finger: Place your finger on the rice (without sinking to the bottom of the pot) and add water until it reaches the first line of the finger's fold.

This method works regardless of the amount of rice! A handful or a full pot: the ratio of rice to water balances itself out.

In addition to measuring with your finger, the cooking process also follows a precise sequence:

1. High heat until boiling (with lid half open).
2. As soon as it boils, turn the heat down to minimum and cover completely.
3. Cook for about 10 to 12 minutes without stirring.
4. Turn off the heat and leave to rest for 10 minutes with the lid closed.

This time is essential: the rice finishes cooking in its own steam and becomes soft and loose.

• Use thick-bottomed or iron pans: they distribute the heat better and avoid burning the bottom.
• Never stir the rice during cooking. This breaks down the grains and releases starch.
• Want a Japanese touch? Add a strip of kombu seaweed to the water for a discreet umami flavor.
• For a crispy Korean version: leave the rice on a low heat for longer and enjoy the "nurungji" - golden crust on the bottom of the pan.

This ancient method isn't superstition - it's physics and moisture balance in practice. By relying on the height of the water over the rice rather than rigid measurements, you guarantee ideal proportions without relying on recipes. It's a technique that has been passed down from generation to generation because it simply works.