So, operating on the presumption that Asia kicks Europe's ass in that particular department I switched to the Asian way and lo and behold, perfect rice every time.

How do the Europeans do it?

I have not one but two rice cookers, so I haven't done it manually in a long time, but the method David mentions is pretty much how I do it. I use more liquid and my boil varies because of my altitude, so basically I let it boil longer since it doesn't reach the same temperature.

I only make rice in a rice cooker. It never turns out right on the stove.

How do the Europeans do it?

I'm pretty sure that my mother used to brown the rice first and then add water.

I only make brown basmati which I put in the pan with cold water (1 part rice/2.5 parts water), when it starts to boil I cover and let simmer for 20 minutes. It's pretty foolproof.

I never have a problem with rice. As soon as it's boiling, I cover it, turn the heat nearly off, and let it sit till the water's absorbed and the rice fluffs with a fork.

It's one of my small "I'm not a confident cook" victories.

I generally follow whatever instructions came with the rice since I am fickle in my rice buying ways. I just finished a bag of "Christmas rice", for example, and I have no idea what that means except the the grains are red, but I followed the directions on the bag and it came out fine.

It's one of my small "I'm not a confident cook" victories.

Me too. The only time I had an issue cooking rice was the one night I was cooking dinner for my father. NOTHING went right that meal. End result was good, but the process was u-g-l-y.

How do the Europeans do it?

There's no soaking. And maybe you put the rice in after it's boiling? I'll have to go look it up.

I seriously doubt that there is just one European way, or just one Asian way, to cook rice.

I seriously doubt that there is just one European way, or just one Asian way, to cook rice.

Well, I think we're basically talking about how it's taught in French cuisine, versus the most common approach in China.

There's not even one Jamaican way to cook rice. Blessedly. I love our variety. I wish I could work out how to get gungo peas overseas.

Okay, rice done. I used the CI recipe again, but had to take a bunch of work calls, so this time it was total fail on my part. Rice isn't fluffy enough. But the grains are cooked through, so I will call it a pass.

Chili! (This recipe called for 1/4c chili powder. Sheesh. I don't want to put in 1/4c of any spice. It's scary)