Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective, that can produce rice grains of different textures – from soft to grainy. There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you might want to try another new variety.
Each type of grain, when cooked produces different texture of the rice. The older the rice, the longer it takes to cook. The more polished the rice is, it tends to get cooked faster and also mushy if there is excess water. With practice and depending on the kind of rice you use, you will be able to arrive at the correct water proportion for cooking rice.
The pressure cooker method and the saucepan method, both yield different textures of rice. If you like soft sticky rice, then pressure cooker accomplishes that very easily. If you are looking at a grainy texture then saucepan method is a better method.
Serve Steamed Rice with your choice of Dal, Curries or a Mixed Vegetable Raita.