The absorption method predates any single culinary culture — rice cultivation began in the Yangtze River valley approximately 7,000 BCE and the absorption technique is documented wherever rice was grown. The specific cultural expressions (pilaf from Central Asia, risotto from northern Italy, jollof from West Africa) each developed regional methods for the same fundamental technique.
The absorption method — adding a calculated quantity of liquid to rice so that all the liquid is absorbed at the exact moment the rice is cooked — is one of the most universal techniques in world cooking. Risotto, pilaf, paella, jollof rice, ghee rice, and biryani are all variations on this single technical principle. The cultural variables (fat type, aromatics, liquid source) are enormous; the underlying physics is identical across all of them.
LATERAL COOKING — PROVENANCE EXTRACTION