What is the preferred cooking method for achieving fluffy rice?

The preferred cooking method for achieving fluffy rice is simmering. Simmering involves cooking rice in a covered pot with a specific amount of water or broth at a temperature just below boiling. This gentle cooking process allows the rice grains to hydrate evenly without excessive agitation, which can lead to broken or gummy rice.

By simmering, you enable the rice to absorb moisture gradually, allowing each grain to expand and remain separate. The lid traps steam, creating a controlled environment that facilitates the perfect cooking conditions without the risk of overcooking or boiling over. As a result, the rice maintains a light texture and is fluffy rather than sticky or mushy.

While boiling may seem like a straightforward method, it can cause the grains to collide more violently than during simmering, potentially leading to a less desirable texture. Steaming also typically produces good rice, but it might not allow for the same depth of flavor or some desired cooking characteristics that simmering provides. Frying is not suitable for cooking rice to a fluffy texture, as it involves cooking in oil and can lead to a crispier rather than softer and fluffier outcome.