Barossa Farmers Market

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Barossa Farmers Market - Cnr Stockwell Rd and Angaston Rd, Angaston
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Barossa Farmers Market

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    18 June at 15:08 from atlas

    So many people tell me they have real trouble cooking rice properly. Well folks it really is so easy when you know how. It is called 'The Absorption Method'. This method will give you perfectly cooked rice every time, as long as you follow these few simple rules.

    Basmati rice is without doubt the easiest rice to cook with because it is lower in starch than other forms of rice, So to start with buy a bag of Basmati Rice.

    People say you should always rinse the rice first but to be honest I rarely bother. So get yourself a medium sized saucepan and a measuring cup. This is the trick to the absorption method.  One measured cup of rice and One and a Half cups of water. Add a teaspoon of salt. Bring to the boil with the lid on and as soon as it hits the boil...turn the heat right down to the lowest heat. Wait 12-15 minutes because it will depend on the heat from your stove top as to how fast it cooks. But DO NOT take the lid off to look as this released vital moisture. After the required time take off the heat and sit for a few minutes. You should have perfect rice! No saucepans full of gluggy rice which needs straining and makes a big mess anymore!

    NOTE: One cup of uncooked rice will make 3 cups of cooked. So if you need more than 3 cups just stick to the rules. 2 cups of uncooked rice will make 6 cups of cooked so 2 cups of rice will need 3 cups of water.

    Now once you have mastered this try rice that looks and tastes much better than plain rice. This is called Pilaf style Rice. Get your medium saucepan and finely chop 1/2 an onion....fry this in a little oil or butter on low heat till it is soft but not coloured. Then add 1 cup of rice and this time try some Jasmine Rice if you like which is a little more fragrant than Basmati. Stir the rice and onion till the rice is coated and then add one teaspoon of Tumeric powder, stir and then add One and a Half cups of chicken stock. Bring to boil and either cook on stove top or if your pan is oven proof you can cook it in a 180C oven for 15 minutes. You can then get even more adventurous by adding other fresh herbs like chives or parsley for a little extra colour and flavour. And you can also add other spices like my Malaysian Curry Powder if you want spicy rice as well! 

    Now see above in my next news post for making perfect rice to make Classic Stir fry Rice like you get at the Chinese takeaway...except better!