The cooking of rice and the ‘best’ method for doing so is something that divides people. I always think it depends on the rice and the dish, but I can understand this source of contention, given the variety of rices available and the many ways of cooking it.
With pasta, you know where you stand. There isn’t much more to it than boiling a potato, but rice can be a temperamental little beast. It is prone to gathering in great claggy clumps, or boiling over in a torrent of unappetising