To cook and enjoy as a main course. Traditional cooking: brown the content of the packet in a tablespoonful of oil. Progressively add 650 ml to 750 ml of water while stirring. Let the mixture boil for about 15 to 17 min. Pressure cooking: pour the packet into half a liter of cold water. Bring up to high heat and cook for 8 min after the hissing noise starts. Suggestions: for a classic preparation, add 1/3 of a cup of white wine before adding water. For a creamier result, melt in some butter or parmesan cheese before serving.