For the best results, cook rice using the total water absorption method. This ensures all of the flavours of the rice are retained for perfect rice every time. Absorption in steam oven: Pour 1 volume rice and 2 volumes water into the tray. Cook without lid for 25-35 minutes at 100oC, until all water is absorbed. Pilaf cooking: Glaze 1 volume rice in a little hot oil. Add 2.5 volumes of water Cook until all liquid is absorbed. Quick cooking: Cook the rice in a large amount of boiling water for 10 minutes