"A boil-and-drain approach leaves each grain of rice separated and fluffy. Boiling in an abundance of water also means no clumping and a less starchy result since grains can freely move around the pot. Cooking rice just like pasta is reliable and so easy, too. All you need is a large pot of boiling water and a teaspoon of salt for every cup of rice."
"Boiling rice isn't just a French (and Creole) technique,it's also a tried and true method. Par-cooking grains in rapidly boiling, well-salted water is one of the secrets to a restaurant-worthy biryani, the classic Indian dish known around the world for its fragrant, perfectly textured rice. A shorter cook time and draining excess liquid keeps the rice al dente, so each grain can finish "dum cooking" or dum pukht while layered with marinated meat and lots of beautiful and bold spices in a sealed pot to lock in flavor without overcooking the rice."
Boiling rice in a large volume of well-salted water and then draining produces separated, fluffy grains with reduced starch and minimal clumping. Cooking rice like pasta allows grains to move freely, prevents sticking and burning, and delivers reliable results. Use about a teaspoon of salt per cup of rice and boil until tender grains float, roughly 15 minutes, then drain and cover for a five-minute steam before fluffing. Par-cooking and draining keeps rice al dente for layered dishes such as biryani and allows grains to finish during sealed dum steaming. The method is also known as Creole rice in some regions.
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