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> (with the cooking water)

All the rice preparation techniques I know involve the water evaporating or being absorbed by the rice. What cooking method preserves cooking water??

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I cook rice in a casserole, the amount of water not absorbed at the end really depends since I don't measure anything (whether quantity of rice nor water), but anyway I add some water at the end to cool stuff down and eat directly in the casserole

Congee is the only thing I can think of.

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