Ah,but how do you know the correct proportions of rice and water? Too much water,and your rice will be mushy. Too little,and your rice will be crunchy.

Traditionalists say to use your finger (no,not to click on “home delivery” on the takeaway app on your phone,you naughty thing,you). Just rest the tip of your finger upright on top of the rice in the saucepan,and add cold water until the water reaches the first joint of your finger. Done.

But that sort of depends on how long your finger is,so feel free to stick to science,which is less romantic but more reliable.

If you measure your rice by volume,you can control the exact quantities and get the same result every time.The golden ratio is 1 part rice to 1½ parts liquid. This is The Way.

Here’s how the absorption method plays out for real:

1. Rinse 200g jasmine or basmati rice under cold running water and drain.
2. Place the rice in a lidded pot and cover it with 300ml cold water or stock.
3. Bring to the boil (don’t stir,or the rice will release its starch and get sticky).
4. As soon as it hits the boil,cover it with a tight-fitting lid and turn the heat down as low as you can.
5. Cook for 15 minutes,without any peeking or lid-lifting.
6. Remove from the heat,and leave to rest for 5 to 10 minutes,then gently fluff up the rice with a rubber spatula,and keep covered until serving.

This amount will feed two people if the rice is the meal,and four if the rice is on the side.

Brown rice will take twice as long as white – set the timer for 30 minutes.

Tip: If the lid isn’t a tight fit,steam will escape and the rice will cook unevenly. It’s an easy fix – just place a sheet of aluminium foil over the pan and squish the lid down tightly to seal.