Bringing water to boil with rice or alone and then add rice?

In his section on cooking rice, Wayne Gisslen makes a couple of frank statements which deserve to be restated here (Essentials of Professional Cooking).

First,

There seems to be very little agreement among chefs regarding the best ways to cook rice.

And second,

Everyone agrees that the key to properly cooked rice is correct proportions of rice to water and correct cooking times. Unfortunately, no one agrees on what those proportions and times should be.

So the expert is telling us that, no, there is no rule of thumb. We are wise to acknowledge that there exists so wide a variety of opinions on this subject that neither here nor really anywhere is anyone likely to give/find an assessment capable of bridging those several gulfs, capable of laying down that which is definitive. Each of many answers at variance with one another can still class as a right answer.

I personally never obtain anything other than perfect results by bringing an oversupply of water to a boil, briskly stirring in the rice, pouring off what my eyes deem to be just the right amount of water at just the right stage of cooking, reducing the heat for a few more minutes of cook time, and then removing and covering to allow the residual heat to finish the job. But as my results do not seem in any way superior to anyone else's using alternate or more traditional methods, I do not attempt to claim them anything but more convenient to achieve.

Bring the water to a boil with salt (and butter if desired). Stir in rice, bring back to a boil. Reduce heat to low, cover tightly just as the boiling slows to a simmer. That works for all types of rice, whether or not you've rinsed or soaked it.

Being an Indian, rice has been important part of my meal since childhood. The only best way which I have seen my grandmom, mom, etc. following is:

1. Soak the cleaned rice first for few minutes, even as less as 15 minutes will do.
2. Then put it in a pot along with cold water and let it boil on a low flame until the water disappears and holes are formed in the rice.

The amount of water depends on the type of rice being used. Basmati generally cooks in less water around 1:2 proportion where for one bowl of rice 2 bowls of water shall be used. And sushi rice and other varieties may take 3 bowls of water for the same amount.

The reason why I consider this method to be the best is it helps in saving energy as you cook everything together. Believe me this way you will definitely save time too.

My wife taught me to cook rice the way her family does it in Punjab.

As mentioned in other answers, rinse the rice in cold water, GENTLY stirring it so as not to break it up. I tend to drain the water and re-rinse it 4 or 5 times until the water is running clear.

• Then, in a pan heat up a small amount of oil while getting the kettle on the boil.
• Put the rice in and gently fold over in the oil, then immediately add exactly two times as much water as you did rice. E.g. 2 cups if you have 1 cup of rice.
• Now make sure no rice has stuck to the bottom, bring back to the boil until the water is level with the rice. Now cover with a lid, turn the heat right down to the lowest setting and leave for 10 minutes.

** DO NOT STIR. **

After 10 minutes, turn off the heat, leave fur a further 5 minutes.

That's it! I've made great perfect rice so many times since then, no more sticky gloopy rice.

Tip: For a bit of extra flavour fry some cumin seeds and frozen peas in the oil before adding the rice!