Frying is not a common rice cooking method as it requires a large amount of oil and can result in a greasy texture.

For long-grain white rice, a water-to-rice ratio of 1:1.5 is generally recommended to achieve the ideal texture and consistency.

Rinsing rice before cooking helps remove excess starch and impurities, resulting in fluffier and less sticky rice.

Absorption is a rice cooking technique where rice is cooked in a sealed pot over low heat, allowing the rice to absorb all the water and resulting in a fluffy texture.

Takikomi Gohan is a traditional Japanese method of cooking rice where various ingredients like vegetables, meat, and seafood are cooked together with the rice in a single pot.

Arborio rice is a short-grain Italian rice variety known for its high starch content, making it ideal for risotto as it absorbs flavors well and creates a creamy texture.

Brown rice has a higher fiber content and a tougher outer layer, requiring a significantly longer cooking time compared to white rice.

Steaming is a rice cooking method where rice is placed in a steamer basket over boiling water, allowing the steam to cook the rice.

Biryani is a traditional Indian dish where rice is cooked with spices, vegetables, and meat or seafood in a sealed pot.

Boiling is a rice cooking technique where rice is cooked in a large amount of boiling water until it is tender, and then drained.

For medium-grain rice, a water-to-rice ratio of 1:1.5 is generally recommended to achieve the ideal texture and consistency.

Pilaf is a rice cooking method where rice is cooked in a mixture of water and oil, often with the addition of spices and vegetables.

Paella is a traditional Spanish dish made with rice, seafood, vegetables, and spices, cooked in a large pan.

Coconut rice is a rice cooking technique where rice is cooked in a mixture of water and coconut milk, resulting in a rich and flavorful dish.

Jambalaya is a traditional Louisiana dish made with rice, meat, vegetables, and spices, cooked in a single pot.