Cooking rice on the stovetop is a fundamental culinary skill that forms the base of many dishes worldwide. It involves combining rice, water, and often additional ingredients like salt or oil in a pot over heat, allowing the liquid to be absorbed and the rice to become tender and fluffy.
Mastering this technique not only ensures perfectly cooked rice but also opens up a world of culinary possibilities, from simple side dishes to complex pilafs and risottos. Additionally, cooking rice on the stovetop allows for greater control over the cooking process, enabling adjustments to water ratios and cooking times to achieve desired textures and flavors.