* Risotto fast method: Use 1 volume of rice for 2.5 volumes of hot bouillon. Melt butter or oil in a casserole. Add rice and fry until the rice becomes translucent. Add 3/4 of the hot bouillon and bring to boil. Simmer uncovered, stirring regularly, until the rice is creamy and all water is absorbed (12 - 15 minutes). Add the rest of the bouillon just before serving. * Absorption in steam oven (salad rice instruction): Pour 1 volume rice and 2 volumes water into the tray. Cook without lid for approx. 35 minutes at 100°C until all water is absorbed. For immediate use: After cooking, cool the rice under running water. Drain. Add ingredients of your choice and serve. For use at a later time: Cover the tray with plastic film, store in refrigerator to keep cool. Rinse the rice before use in a salad or prior to serving. Cooked rice can be kept in the refrigerator up to 2 days (between 2-4°C). * Quick cooking (salad rice instruction): Cook the rice in a large amount of boiling water for 15 minutes.