Traditional Chinese method
haha
ok, here's one: what's the best way to cook rice? i have my own methods but want to see other people's first.
The best way to cook rice, as endorsed by the vast majority of Chinese/Thai/Vietnamese/etc...: (the key is a tight fitting lid, as the objective is to steam the rice, not boil it)
1. Measure out rice, taking note of how many bowls/cups/whatevers
2. Rinse rice to get rid of dust/excess starch. I generally rinse it out in a sieve, but just rinse + draining a few time in the pot you're going to end up cooking it in works too. Try and get as much water out as possible on the last drain so that you can measure the amount water correctly (ignore this if using the "knuckle" method for measurement)
3. Add water. I personally try and measure it accurately, usually 3 parts water to 2 parts rice works for most types of white rice; a little more for brown rice, sushi rice or sticky rice. Alternatively use the "knuckle" method - point your index finger and then have your nail just touch the surface of the rice, then fill to the first knuckle (roughly an inch above the level of the rice)
4. Put on a high heat until the water just begins to bubble. Cover tightly (use a cloth to stop up any holes if your lid has one), then move to the lowest heat possible on your hob. DO NOT OPEN THE LID FROM THIS POINT ONWARDS UNTIL DONE. Cook on low heat for 15-20 minutes.
5. Turn heat off, again, do not be tempted to open the lid as this will release steam, and then let rest for 10 minutes or until you are ready to serve
6. Open, fluff with fork - perfectly steamed rice (hopefully)
It may take a couple of times to perfect the initial cooking time and the amount of water needed - each different batch and type of rice absorbs water differently, but I've yet to have a bad batch of rice using this method... sorry if it seems long winded, but that's basically how I've been taught to cook rice by the Chinese side of my family