Covered Pan (or absorption) is where the rice is cooked with a measured amount of water (which varies according to the rice variety) in a covered pan. The rice absorbs the water completely and is not drained. Place 250g/300ml (for 4 servings) of rice in a medium pan. Measure in cold water. See chart over. Add to 1 teaspoon salt (optional). Bring to the boil, stir then cover and turn the heat to 'low'. Cooking time depends on the grain, so check with the chart. Do not lift the lid to peek. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of the rice will have small holes in it, this is quite normal and it should be fluffed with a fork before serving, a knob of butter can be added if desired.