Steamed rice is traditionally prepared in one of two ways. Actual steaming is done by placing a bowl or pot containing dry rice, along with some water that will be absorbed, into a food steamer, and cooking it until done. Steamed（蒸気で調理する） rice is normally cooked by adding dry rice and a small amount of salt to water and boiling（蒸す） it in a covered pot. Today, most rice is prepared in electric（電気の） rice cookers, that work the same way. During cooking, the rice absorbs the water, increasing in volume（量） and mass. The rice is considered cooked when it has absorbed（夢中になった） all the water.