There are many type of rice and many ways to cook it.
Rice shows up in many cuisines to accompany a dish, be part of an entree or to be used in a dessert. The grain comes in a variety of flavors and types. Basmati, jasmine or pecan rice add their own taste while plain white rice takes on any flavor with which it is paired. Rice comes in long, medium and short grain in various stages of refinement. Brown rice retains the outer germ along with nutrients and fiber. White rice is fully refined, or polished. Ratios of rice to liquid and cooking times vary according to the rice type. Rice can be cooked in one of several ways.
Stove Top
Stove top cooking of rice involves steaming the rice in simmering liquid until the liquid is absorbed and the rice is tender. Some cooks saute the rice grains in butter or olive oil before adding the liquid, resulting in grains that are separate from each other. Liquids other than water may be used. The lid, once placed on the steaming rice, must not be lifted. When the cooking time is up, the rice is fluffed with a fork and served. Another way to cook rice on the stove top is to boil it in an abundance of water as if it were pasta, then drain and serve.
Rice Cooker
For those who make rice often, the rice cooker takes all the guesswork out of preparing rice. It has a timer, and shuts off when the rice is done, so the rice doesn't need to be watched. Some instructions call for the rice to be rinsed before cooking to remove some of the starch on the exterior of the grains. If the rice is enriched, nutrients will be washed away. Rinsed or left intact, the rice and liquid are put into the rice cooker and covered and the unit is switched on. The cook does nothing else until time to fluff the rice and serve or mix with other ingredients.
Slow Cooker
Because they cook foods under steam similar to the way rice cookers do, slow cookers present a fuss-free way of preparing rice. The slow cooker is sprayed with a non-stick spray, then the rice is placed inside along with the liquid of choice, whether water or broth. The rice can be cooked on either low heat or high heat, with times varying according to type of rice. Recipes for slow-cooked rice sometimes call for stirring, while others caution against stirring. Experimentation will determine the best method for your slow cooker.
Pressure Cooker
Rice cooked under pressure gets done fast.
Cooking rice under pressure gets it done in a fraction of the time it takes with other methods. Pressure cookers bring the temperature inside the pot higher than the temperature of boiling water and cause the liquid to be absorbed faster. Cook the rice alone or combine with other ingredients for a main or side dish. Boil the water, add the rice and other ingredients, then secure the lid and cook according to the pressure cooker directions. Cool the cooker, then remove the lid and fluff the rice.
Oven
Rice is not usually cooked in the oven, but it is just as easy as other methods. Spray an oven-proof casserole dish with a non-stick spray, then add boiling water to the dish. Stir in raw rice, butter and salt as desired, then cover with a very tight-fitting lid or aluminum foil to prevent steam from escaping. The rice will cook in about half an hour at 350 degrees, depending on type and quantities used. The lid or foil must not be removed while the rice is cooking.
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