BOILING METHOD
Appropriate rice: all white rice
Boiling rice is the simplest method of preparation. The boiling method produces tender grains of rice that are not sticky and can be used for garnishes, soups and salads.

1. Combine water and salt and bring to a rapid boil.
2. Add rice, stir and return to a boil.
3. Boil rice for 18 min.
4. Pass through a strainer and rinse rice to cool.

STEAMING AND SIMMERING METHODS
Appropriate rice: all
Unlike boiling, the simmering and steaming methods use a measured amount of liquid to ensure the proper texture of the finished product. The gentler, less-agitated heat of simmering releases less starch from the rice, keeping it from becoming sticky. This method yields long grain rice that is tender and fluffy. It is good for rice used as a starch to accompany stews and other entrées. Short grain rice cooked by this method is tender with unbroken grains, as with sushi rice.

1. Bring water, rice and salt to a boil in a heavy pot.
2. Cover the pot and simmer over low heat for 18-20 min. until all the water is absorbed.
3. Remove cover and stir rice with a fork to allow steam to escape.
   

STEAMED RICE Essentially cooked in the same manner as simmered rice, this process is performed in a commercial steamer. Rice and measured liquid are brought to a boil on the range, then placed in a shallow hotel pan and cooked uncovered in the steamer. Rice cookers are another variation on steaming and simmering methods. This method produces a consistent product by employing a thermostat and timer that cooks the rice at a simmer for precisely the right amount of time. Rice cooker thermostats can also be set to hold rice hot without overcooking it.

PILAF METHOD
Appropriate rice: long grain (white, brown, basmati, etc.)
The pilaf method of cooking rice is characterized by the use of a flavored liquid (usually stock) and the addition of aromatic ingredients. The pilaf method is different from methods previously mentioned, as it begins with sweating aromatic ingredients. The rice is added and coated in the same fat, hence the classical French name riz au gras. Like the simmering method, the liquid used in making a pilaf is measured to ensure proper texture when done.

1. Sweat the onion in the butter.
2. Add rice and stir to coat with the butter.
3. Add the stock and bay leaf and season to taste.
4. Bring ingredients to a simmer. Cover tightly and place in a 350 F (177 C) oven for 18 to 20 min. until all the liquid is absorbed.
5. Uncover and fluff with a fork to release steam.

RISOTTO METHOD
Appropriate rice: medium grain or arborio
Risotto is a classic Italian cooking method for medium grain rice. The risotto method cooks rice at an active simmer while stirring. Hot seasoned liquid is continually added in small amounts until the rice is fully cooked. The result is a hearty dish of short grain rice bound in a rich sauce thickened by the rice's own starch. Traditionally Risotto should be rich in flavour and for this reason a seasoned stock or wine are the liquids used. A wide range of additional ingredients can also be added.

1. Bring chicken stock to a simmer and season with salt and pepper.
2. In a separate pan, heat 2 oz (60 g) butter and sweat the onion.
3. Add rice to the sweated onion and stir to coat with the butter.
4. Add about 1 cup (250 mL) of hot stock to the rice. Simmer while stirring until most of the stock is absorbed.
5. Repeat step 4 until all the stock is absorbed and rice becomes tender.
6. Finish the risotto by stirring in the remaining butter and Parmesan cheese. Heat to melt the cheese and butter. Serve immediately.

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