How to Boil Rice
When you think about making rice, this is the technique that probably comes to mind because it's the most classic.
Boiling rice works well with typical long-grain white rice.

Rinse the rice.

Use the right ratio of water. Add 2 parts water and 1 part rice to a large pot.
For slightly firmer rice, use 1 part liquid to 2/3 parts rice.

Bring the water to a boil. Once it's boiling, add a big pinch of salt.

Maintain a simmer. Reduce heat to low, cover the pot with a tight fitting lid, and maintain a gentle simmer.

Cook without peeking or stirring. Cook until the water is absorbed, about 18 minutes.
Try not to peek until the end of the cooking time so the steam doesn't escape.

Whatever you do, don't mix the rice while it's cooking — this will lead to gummy rice.

Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes.
During this time, the rice will steam for extra fluffy results.

Fluff the rice with a fork.

How To Steam Rice.
The best method of cooking rice is by steaming it.
When boiled in water, it loses a portion of its already small percentage of nitrogenous elements.

Steaming rice is great for typical long-grain white rice.

Rinse the rice.

Soak a cup of rice in 1¼ cups of water for an hour, then add a cup of milk.

Turn into a dish suitable for serving it from at table.

Place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour.

It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

How To Cook Rice Like Pasta
Surprise, you can cook rice like pasta in an unmeasured amount of water.
Cooking rice like pasta is a great technique for varieties like brown rice and wild rice that take a long and sometimes unpredictable amount of time to cook.

It's also the best way to cook larger quantities of any sort of rice without a rice cooker.

It can be tricky to nail big batches of rice cooked using the classic method because there's so much more water that needs to be kept at a constant simmer.
Here's what to do instead.

Rinse the rice.

Bring water to a boil, then add the rice. Fill the pot with water (no need to measure) and salt it — just like you do with pasta water.
Bring it to a boil and then carefully add your desired amount of rice.

Maintain a boil. Boil uncovered without stirring until the rice is softened through but still a tad al dente (read: not mushy).

Drain the rice. Drain the rice through a fine mesh strainer.

Cooking Rice The Pilaf Method
When you're cooking aromatic varieties of rice like Basmati and Jasmine, there are a few smart techniques you can use in this method to enhance their naturally nutty flavour.

Rinse the rice.

Toast the rice to complement the nuttiness. We love toasting all sorts of rice, but when you toast aromatic rice, the results pay off exponentially.
Add 1 part rice to a pot with a dab of oil or butter and cook over medium until it looks toasted and smells nutty, 2 to 3 minutes.

Bring water to a boil before adding it to the rice.
Pouring already boiling water on top of the rice helps control the exact amount of water you're adding.

This is something that's important for basmati and jasmine rice because they're on the starchy side and can end up gummy. You're aiming to achieve separate grains.

Simmer the rice. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 18 minutes.

Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes to allow it to steam.

Fluff with a fork.

How To Cook Rice In A Rice Cooker
Rice cookers work swiftly by reducing air pressure above the liquid, encouraging it to boil faster. Brilliant.

Rinse the rice.

Use a 1:1 water to rice ratio. This ratio applies to larger batches too.
While it can be used with smaller amounts, the water doesn't absorb at the same rate, which could affect your end result.
You'll have to play around a little with the cooker, using your manual's guidelines, to see what works best with different recipes and for your individual needs.

Let the rice cooker do all the work for you. Press the "on" button and the cooker will handle the cooking time.

Let the rice rest covered. Let it rest, covered, for about 10 minutes for fluffy results.

How To Cook Rice In The Microwave
Cooking rice in the microwave works for long, medium and short grain rice. It's fast and produces fluffy results.

Rinse the rice.

Use a large microwave safe container. A large bowl square baking dish works perfectly. Keep in mind that the rice will expand as it cooks.

The rice to water ratio is important for getting a fluffy texture, and there are two ways to determine it:
Measuring: For up to 2 cups of rice, use 1 ½ cups of water (375 ml) per cup of rice.
For more than 2 cups of rice, use 1¼ cups of water per cup of rice.

Microwave on high uncovered first.
Microwave until steam holes appear and a lot of the water has disappeared. If you're using 2 cups of rice, this will be for about 10 minutes.

Microwave covered on medium-low. Use heat-safe plastic wrap and cook until the liquid is completely absorbed (about 15 minutes for 2 cups of rice).

Fluff and season before serving. Use a fork to fluff the grain, seasoning as you do this.

How To Cook Rice In A Pressure Cooker

Add the rice, water and oil to the pressure cooker.

Close and lock the lid of the pressure cooker.

For electric pressure cookers:
Cook for 3 minutes at high pressure.
When cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.

For stove top pressure cookers:
Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting
3 minutes pressure cooking time.

When time is up, open the pressure cooker with the 10-minute Natural release method - move the cooker off the burner and do not remove the lid.
Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker's residual heat.

Fluff with a fork and serve.