KITCHEN PRACTICE 1 — A Full Pot of Basmati by the Absorption Method
==================================================
Chapter: Indian Cookery 8 — Rice: Basmati & the Technique for Separate, Fluffy Grains

TASK
----
Cook a full pot of basmati rice using the absorption method — rinse
thoroughly, soak, cook with the correct water ratio, rest, and fluff
with a fork.

WHAT TO DO
----------
1. Measure out basmati rice and rinse it in several changes of water,
   swishing it gently with your hand each time, until the water runs
   mostly clear.
2. Soak the rinsed rice in fresh water for 20-30 minutes, then drain
   it well.
3. Add the drained rice to a pot with roughly 1.5 times its own
   volume in water. Bring to a boil.
4. Reduce to the lowest possible heat, cover tightly, and simmer
   without lifting the lid until the water is fully absorbed.
5. Take the pot off the heat and let it rest, covered, for 5-10
   minutes.
6. Fluff gently with a fork before serving.

WHAT TO EXPECT
--------------
- The rinse water should visibly clear up noticeably by the third or
  fourth change.
- The cooked grains should look long, distinct, and separate — not
  clumped together in a mass.
- Fluffing with a fork should easily separate any grains that look
  slightly stuck together, without breaking them.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise runs basmati's own full method end to end for the
first time — thorough rinsing, a real soak, a measured water ratio,
and a careful, non-stirring finish. It's the direct, hands-on
demonstration of everything the chapter contrasts against Japanese
Cookery's own sticky-rice technique.